This protein rich spicy powder tastes awesome when you start with your Andhra meals. In Andhra Pradesh the dal powder, avakkai mango pickle and gongura pachadi form an integral part in authentic Andhra meals. Everywhere, be it the home or hotel, you will find these three important menu items filled in an unique three cupped vessel and kept on the dining table. Several households adjust with this powder when either sambar or rasam is not cooked or found missing in the meals

You can easily prepare this powder and enjoy the taste. Here look for the recipe!!!!!!

Ingredients

Roasting

• Asafoetida powder – Quarter teaspoon     
• Cuminseed – One teaspoon
• Dalia / chana dal husked & spilit – One cup or 250 – 300 grams         
• Dry coconut /coprai thengai – Three teaspoon       
• 6 Red chillis
• Salt (as per taste) – One teaspoon
• Urad dal – One Tablespoon       

Seasoning    

• 5 Curry leaves
• 2 Garlic pods (Optional)
• Mustard seeds – Half teaspoon
• Oil (for seasoning) – One teaspoon            

Method 

1. Keep the cumin seeds and dry coconut separately for use after dry roasting.
2. Heat a heavy bottomed vessel and add all the ingredients except Dry coconut and dry roast on low-medium heat.
3. Keep stirring constantly till the ingredients release nice aroma and turn reddish brown color. Take care not to over heat and burn them.
4. Remove from pan and keep aside.
5. Now add the cumin seeds and dry coconut and toss them on medium heat for 2-3 minutes. Remove from pan keep aside.
6. Now sprinkle small amount of oil in the pan, splutter mustard seeds and add the dry roasted red chilli and curry leaves and keep stirring for 3-4 minutes till the contents get fried. Remove and cool.
7. Once cool, collect all the ingredients and grind to a coarse powder. Stop grinding when the ingredients show the rough texture.
8. Finally add salt to taste and asafoetida and blend well.
9. Store this dal powder in an air-tight container.
10. Serve hot with steaming plain rice and a dollop of freshly melted ghee.