Https://homecookingshow.in/recipe/kandi-podi/

"kandi podi (Paruppu Podi), also known as gunpowder, is the ultimate pantry staple that turns plain rice and ghee into a soul-satisfying meal. This South Indian spice blend combines three lentils, red chilies, garlic, and aromatic seasonings to create a powder that’s nutty, spicy, and deeply savory. Ready in under 20 minutes, it’s perfect for quick breakfasts or enhancing tiffin-box lunches. Start by dry-roasting toor dal over medium heat, stirring continuously until each grain turns golden and fragrant. Transfer to a plate to cool, then repeat the same process with chana dal and moong dal. Next, roast the dried red chilies just until they puff and crackle; remove and discard stems. In the same pan, crisp-roast garlic cloves (skins on), roasted gram dal, cumin seeds, and curry leaves until each component releases its aroma. Once everything is cool, grind the chilies first to a coarse powder, then add all roasted ingredients together along with salt and asafoetida. Blitz to a fine, uniform powder, taking care not to overheat your grinder. Store your Paruppu Podi in an airtight jar and use within a month for maximum freshness. "