Toor dal (split pigeon peas): 2 cup
Pepper: 1 tablespoon
Salt: To taste
Dry Roast the Dal:
In a pan, dry roast the toor dal over medium heat until it turns golden brown and aromatic. Keep stirring to avoid burning. This should take about 5-7 minutes.
Roast the Pepper:
In the same pan, lightly roast the pepper until fragrant (about 1-2 minutes). Be careful not to burn them.
Combine and Grind:
Let both the roasted dal and pepper cool slightly.
In a blender or spice grinder, combine the roasted toor dal, roasted pepper, and salt.
Grind to a fine powder.
Store:
Store the dal pudi in an airtight container. It can be used as a spice mix to enhance various dishes or served as a side with rice and ghee.
