ramyaramesh3007This homemade savoury protein powder also known as indian gunpowder features a blend of lentils and spices that can be added to almost anything!
Gunpowder – also known as paruppu podi – is a powder made with dry, roasted lentils and spices. It’s specifically made from roasted chana dal, mung beans, and many more while also incorporating spices like dried red chilies, sesame seeds, and mustard seeds. It’s traditionally used as a condiment for idlis, dosais and tiffin items. The name “gunpowder” comes from its spicy kick – the flavour is fiery, intense, and addictive.
This dry spice blend is shelf-life stable and can be kept for up to a few months. I personally have grown up eating them with basmati rice but you can also make a quick gunpowder ‘chutney’ by mixing in some groundnut peanut oil or regular sunflower oil.
You can also make this protein powder in just 30 minutes! All that’s required are: dry roasting lentils and spices, then blending them into a fine powder. This gunpowder recipe has 34g of protein and 36g of fibre for about 20 tablespoons – pair this other high protein dishes to meet your daily protein goals!
Ingredients You Need
- lentils
- red lentils
- yellow mung beans
- chana dal (split chickpeas)
- roasted gram dal
- toasted sesame seeds
- spices
- cumin seeds
- black peppercorns
- coriander seeds
- aromatics
- dried red chilies
- curry leaves
- to season
- oil
- salt
This recipe is gluten and alliums free – just remember to check if the lentils are sourced from wheat-free manufacturers.
Homemade Protein Powder (Indian Gunpowder)
Ingredients
- 1/2 cup red lentils
- 1/2 cup yellow mung beans
- 1/4 cup chana dal
- 1/4 cup roasted gram dal
- 2 tbsp toasted sesame seeds
- 1 tbsp neutral oil
- 1 tbsp cumin seeds
- 2 tsp black peppercorns
- 8 dried red chilies
- 1 sprig curry leaves
- 1/2 tsp ground coriander or 1 tsp coriander seeds
- pinch hing
- 1 tsp salt
Instructions
- Heat a pan on medium heat. Dry roast red lentils, mung beans, chana dal and roasted gram dal seperate until they change colour slightly – they will also be aromatic. Remove and let cool.
- To the pan, add oil, cumin seeds, black peppercorns and dried chilies and lightly toast. Add curry leaves, coriander powder and hing and continue to saute lightly.
- Cool everything completely. Grind the mixture in Step 2 until you get a fine powder.
- Combine all roasted lentils into the blender or spice grinder. Pulse until you get a coarse, sand-like texture. Don’t over-blend – it should be slightly gritty, not smooth.