Ghee Podi Plain Recipe

Toast dals

Heat a heavy skillet over medium heat. Add chana dal and toast, stirring frequently, until golden brown and fragrant (6–8 minutes). Transfer to a plate. In the same skillet, toast the urad dal until light golden (3–4 minutes). Transfer to the plate with chana dal and let cool slightly.

Toast spices and seeds

Wipe the skillet clean and return to medium heat. Add coriander seeds and fenugreek seeds; dry-toast until they darken slightly and become aromatic, about 1–2 minutes. Add sesame seeds and toast another 1 minute until they pop and scent is released. Remove and set aside with dals.

Toast chilies and curry leaves

In the same skillet, reduce heat to low–medium and add the dry red chilies. Toast them briefly, turning, until they darken a bit and smell toasty (30–60 seconds). Add the curry leaves and toast for 20–30 seconds more until crisp — be careful as they can burn quickly. Remove from pan and let everything cool completely to room temperature.

Grind powder

Combine the cooled chana dal, urad dal, toasted coriander, fenugreek, sesame seeds, toasted chilies, toasted curry leaves, asafoetida, and salt in a spice grinder or high-speed blender. Pulse to a coarse-to-medium powder — aim for a slightly grainy texture (not a fine flour); about 10–15 short pulses. Taste and adjust salt.

Store

Transfer the podi to an airtight jar. It will keep at room temperature for 2–3 weeks or refrigerated for up to 2 months. Stir before use as oil from sesame may rise slightly.

Scoop steaming hot rice into bowls (approximately 1 cup rice per serving).

Add about 1 tablespoon of the prepared podi over each bowl of rice (adjust to taste).

Drizzle approximately 1 to 1 1/2 tablespoons warm ghee over the rice and podi. Mix thoroughly so the ghee coats the rice and the podi clings evenly. Taste and add extra podi or ghee if desired.

Serve immediately while hot. Ghee Podi Plain is traditionally enjoyed as a simple main or side; accompany with plain yogurt or pappad if desired.