Idli podi / Gun powder

Gun powder / Idli podi is a preparation using many lentils and is served along with Idli, Dosa, etc. These are prepared in bulk  and are stored in air tight containers. It stays fresh in room temperature up to 5 or 6 months. At the time of serving, these are mixed with oil, (mostly sesame oil) and served as a side dish for idli / dosa. There are many recipes which calls this. I have posted the recipe for tawa idli which requires gun powder.
There are different ways of preparing this, depending on the state and culture. I always like the one prepared by my aunt (hubby's aunt). She was also kind enough to share this recipe with all of us.

Ingredients

• Red chillies- 2 cups (Preferably round ones)
• Asafoetida  - 1/2 tsp
• Split channa dal - 1 1/2 cups
• Split urad dal - 2 cups
• Fried gram dal / pottu kadalai - 3/4 cups
• Sesame seeds - 1 cup (Black/white)
• Toor dal - 1/2 cup
• Horse gram - 1/4 cup

Method

• Heat a pan and dry roast Red chillies and asafoetida (powder) together. Keep the heat in medium. Keep mixing them around the pan to avoid burning. It will start to change the colour. Transfer them to a plate and keep aside
• In the same pan, dry roast channa dal until it becomes golden brown. Do not burn them. Transfer them to another plate and keep aside.
• Next, dry roast the split urad dal until golden brown and transfer to the plate in which you have the channa dal.
• Dry roast the toor dal and  transfer them to the same plate.
• Again, in the same pan, dry roast the horse gram dal until it releases its aroma and tranfer it to the same plate where you have channa dal, toor dal and urad dal. 
• Reduce the heat and dry roast the fried gram dal. This will get burnt very easily. So transfer them to a seperate plate as soon as you see them changing the colour. Do not mix them with lentils
• Lastly, keeping the heat low, dry roast the sesame seeds. Transfer them to a different plate.
• Everything is now roasted. Let it cool down. There is a procedure to grind them as well

1. Take a mixer jar. First, add red chillies and pulse them. 
2. To that, next add all the dry roasted lentils (channa dal, urad dal, horse gram dal  and toor dal). Pulse them till it becomes a fine powder
3. Now add the roasted gram dal and salt and grind until it is powdered and blended along with the other lentils.
4. Lastly, add the sesame seeds and blend again. Do not blend it too much, as it might release its oil by doing so. 
5. Mix everything well. Transfer it to an air tight container and store in room temperature. Use as required.