Roasting the Lentils: If you haven’t already roasted the Toor dal and Yellow moong dal:
Heat a wide pan or skillet over medium heat.
Dry roast the Toor dal until they turn golden brown. Ensure you stir continuously to prevent the lentils from burning. Remove from the pan and set aside.
Repeat the process with the Yellow moong dal and Bengal gram.
Roasting the Spices:
In the same pan, add a little bit of the oil and roast the red chillies until they turn a deeper colour (but not burnt). Remove and set aside.
Now, roast the jeera (cumin seeds) until they start to splutter and emit a nice aroma. Remove from heat.

Garlic Frying

In the same pan, heat the remaining oil.
Add the crushed garlic cloves and sauté them until they turn golden brown. Ensure the heat is on medium to avoid burning the garlic. Once done, remove from the heat and set aside.

Grinding

Once all the roasted ingredients have cooled down to room temperature, transfer them to a mixer or grinder.
Add the Asafoetida. Add salt to taste.
Grind the mixture to a coarse or fine powder, based on your preference.

Storage

Store the prepared Paruppu Podi in an airtight container. This helps in retaining its freshness and flavour for a longer time.
Serving Suggestion:
Take one tablespoon Paruppu Podi, mix it with hot steamed rice, and drizzle with ghee or sesame oil. Mix well and enjoy!