Heat 1 tablespoon of sesame oil in a kadhai/wok.

Roast 10-12 dry red chillies for 3-4 minutes until fragrant and slightly darkened. Remove and set aside on a plate.

Add the remaining 1 tablespoon of sesame oil to the pan.

Roast 2 tablespoons of chana dal on low flame until golden brown.

Add 2 tablespoons of urad dal and roast until golden brown.

Add 2 tablespoons of toor dal and roast until golden brown.

Add 2 tablespoons of moong dal and roast until golden brown.

Add 2 tablespoons of horse gram dal and roast until golden brown.

Remove the roasted dals from the pan and allow them to cool completely on a plate.

In a grinder, combine salt to taste, 1/2 teaspoon of jaggery, the roasted red chillies, and 1/2 teaspoon of asafoetida.

Grind into a fine powder.

Add the cooled roasted dals to the grinder.

Grind into a coarse powder.

Store the Andhra Style Paruppu Podi in an airtight container.

Serve with hot steamed rice, a dash of ghee or sesame oil, and Keerai Sambar.