Moringa Podi: Subscribe for more healthy recipes, nutrition tips and more!


Ingredients:

Oil - 4 tsp

Chana dal - 2 tbsp
Urad dal - 2 tbsp
Coriander seeds - 1 tbsp
Black pepper- 1 tbsp
Cumin seeds- 1 tbsp
Sesame Seeds- 2 tbsp
3 cups moringa leaves cleaned
garlic pods- 7-8
kashmiri red chilli 8-10
Tamarind - 1/2 inch
Salt


1. Clean and wash the moringa leaves. Make sure to remove the thick stems. Dry thoroughly. You can also sun dry it for 2 days before you make the podi
2. In a large pan dry roast the moringa leaves on low heat until it turns crispy. You can also sun dry it for 2-3 days to dry it naturally.
3. In a pan dry roast the chana dal, urad dal, coriander seeds, black pepper, cumin seeds and sesame seeds until they turn fragrant and the dals are golden brown. Remove from heat and let it cool
4. IN the same pan add some oil and fry the garlic and chillies for a few mins until the garlic turns brown. Remove from hea.
5. Add the seeds, dals, garlic, chilli into a blender along with tamarind, salt and asoefitda. Blend to a fine powder. Remove into a plate,
6. Now add the moringa leaves to the blender and blend until you get a fine powder.
7. Mix everything and let it cool.
8. Store in an airtight container for upto 1-2 months. Podi is best made fresh so I wouldn’t recommend storing longer than that.