Paruppu Podi, Lentil Spice Powder for rice, dosa, idly & more

For a standard serving, mix 1 to 2 teaspoons of paruppu podi with a cup of hot rice and a teaspoon of ghee or sesame oil. Adjust the quantity based on how spicy or coarse you prefer your podi, and mash it well so the powder coats every grain evenly.

No, paruppu podi is meant to be eaten directly with rice and ghee, not cooked into gravies. If you are looking for a powder to season curries and gravies, a curry masala is better suited for that purpose, while paruppu podi stays a dry mix eaten as is. This guide on garam masala vs curry powder explains how cooking blends differ.

Homemade paruppu podi without preservatives typically stays fresh for 3 to 4 months when stored in an airtight container away from moisture. In humid or coastal climates, refrigerating the podi after a month helps retain its aroma and prevents clumping.

Yes, since it is made primarily from toor dal and urad dal, paruppu podi is naturally rich in plant protein and iron, making it a good addition to a child's lunch box. For added variety, pairing it on alternate days with a moringa idli podi gives kids a different flavour along with the goodness of moringa.

Paruppu podi pairs well not just with rice but also with cooked millets like foxtail or kodo millet for a higher-fibre meal. If you are exploring millet options to rotate through your week, this guide on types of millets explains which varieties work best for different meals.

You can pick up the grains themselves from our whole grains range.