Horse Gram - Flax Seeds Idli Podi

I had bought a bag of horse gram for the first time recently to try ulava biryani for the pulao / biryani based April mega marathon. I could not try it unfortunately but have started to use the bean in various other ways. This spicy idli podi from here is one of those recipes and it is a great condiment to go with several south Indian breakfast dishes like idli, upma, dosa or even can be eaten with rice and a dollop of ghee.

Ingredients:
1 tbsp. oil
A pinch of asafoetida
1/4 cup horse gram
1/4 cup split yellow chickpeas /  chana dal 
1/4 cup split, skinned black gram / urad dal
2 tbsp. flax seeds
Dried red chillies (I used 5 spicy and 5 byadgai variety chillies.)
2 sprigs of curry leaves
2 garlic cloves (optional)
Sat to taste

Directions:
1. Heat oil in a small pan and add asafoetida. Turn off the stove and keep it aside.
2. Add horse gram, split chickpeas, black gram, flax seeds, red chillies to a pan and toast on low flame until the dals start to change color uniformly. Add curry leaves at the end and toast for few seconds. Turn off the stove and let them cool completely. 
3. Grind the ingredients from step 2, garlic and salt together finely.
4. Add the oil from step 1 and blend to combine.
5. Transfer the mixture to a jar and use as needed. The mixture need not be refrigerated and stays fresh for at least a couple of months.

Note:
The step 1 can be skipped and the ingredients in step 2 can be toasted in oil and asafoetida can be added at the end of toasting. I don't do it that way since my American blender cannot grind the dry ingredients well if oil is added. I prefer to add the oil at the end and pulse enough to blend.


This post is an entry for Blogging Marathon #101 under 'Condiments' theme.

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