Kandhi podi / Paruppu Podi ~ with almonds ~ Vegan and gluten free

Lunch menu definitely has atleast one thuvayal and/or a podi. They not only are a great way to induce protein into your diet but ingredients in them help in improving digestion, increase our intake of dals and much needed fiber. On a busy day, I do not mind finishing my lunch with a bowl of rice or broken wheat with a thuvayal and podi.

The twist
Kandhi podi or paruppu podi is a staple in most telugu and tamil homes. Among the variations I make, almond-paruppu combo is one of them. Whats also good about adding almonds is that oil from the almonds lends a distinct flavour and rules out the need for oil or ghee when mixed with rice.

You need: makes 3 cups
Tur / Tuvar dal / Kandhi pappu / tuvaram paruppu - 2 1/2 cups
almonds- 1/2 cup
Red chilies - 7-8 (i prefer medium to low spice)
salt- to taste
asafoetida - 3/4 tsp
peppercorns - 1 1/2 Tbsp
Sugar or jaggery - 1 Tbsp (optional)

Process:

• Roast almonds til their skin starts to turn a little darker brown. (Do not over roast as burnt or excessively roasted almonds taste bitter)
• set aside to cool
• In the same pan, dry roast dal until it turns a little reddish and you get the aroma of tuvar. 
• Transfer to same plate you set aside your almonds
• Roast red chillies and peppercorns together (this may take 1 -2 minutes, not more)
• When all the ingredients are cool to touch, Fine grind them with salt and asafoetida
• Cool and transfer to an airtight container. If needed, refrigerate the podi (if made in larger quantities, and during summer - just to ensure that oils from almond do not spoil)

Serving suggestions: 

• With Rice 
• Stuffing for paratas
• Garnish for pasta (yes, you read it right, pasta), salads, and regular stir fried vegetables.