Get Ready for Life Set Hai

1. Toor Dal (Pigeon Peas): 1 cup (The star of the show)
2. Chana Dal (Bengal Gram): 1/4 cup (For crunch and depth)
3. Moong Dal: 1/4 cup (For a light, nutty aroma)
4. Dry Red Chilies: 10–12 (Adjust for your "set" spice level)
5. Garlic Cloves: 5–6 (Optional - Roasted with skin for an earthy punch)
6. Cumin Seeds (Jeera): 1 tsp
7. Hing (Asafoetida): A pinch
8. Salt: To taste (Rock salt works best)
9. Curry Leaves: Enough to give a flavour without over powering(Fresh dry-roasted)

1. Dry Roast the Dals: In a heavy-bottomed pan, roast the Toor dal, Chana dal, and Moong dal separately on a low flame. Stir continuously until they turn golden brown and fill your kitchen with a nutty aroma. Transfer to a plate to cool.
2. Spice it Up: In the same pan, roast the red chilies until they puff up slightly. Add the garlic cloves (with skin) and curry leaves, roasting until the leaves are crisp.
3. Finish the Roast: Finally, toss in the cumin seeds and hing for 30 seconds just before switching off the flame.

• The Grind: Once everything is completely cool (this is crucial for a free-flowing powder), grind the chilies and salt first. Then add the dals and other ingredients.
• Texture: Grind to a slightly coarse powder. A little texture makes it feel authentic and crunchy.
• Store in a dry bottle with proper lid. It can stay for over a month easily. without loosing the flavours taste or punch.

1.  Take a scoop of steaming hot Basmati or Sona Masoori or Ponni rice.
2. Make a small "well" in the center of the rice.
3. Add 2 teaspoons of your fresh Kandi Podi.
4. Pour a generous tablespoon of melted Desi Ghee (clarified butter) over the powder.
5. Mix it well with your fingers (the traditional way) and enjoy!

           Pro Tip: If you want to take it to the next level, serve it with a side of whole or chunks of raw onions.

At Life Set Hai, we believe that the world is full of magic and wonder, and we want to help you experience it all. Let us help you discover the magic of the world as it was created.

1. Fresh Curry Leaves - 4 cups (tightly packed)Iron, antioxidants, and aroma.
2. Lentils - Urad Dal & Chana Dal - 3 tbsp each. Provides the nutty "crunch and little sweetness.
3. Dried Red Chilies 10–12. To spice things up based on your tolerance.
4. Bring on some Zest with Tamarind - Small marble-sized. It adds a little tanginess to make it wholesome
5. Aroma of Garlic & Cumin - 6 cloves / 1 tsp For digestion and depth.
6. Season it with Salt & Hing To taste / a pinch of Flavor. 

1.  The Leaf Prep : Wash the curry leaves thoroughly and pat them dry with a kitchen towel. They must be 100% moisture-free before roasting to ensure the podi has a long shelf life.
2. Gentle Roasting: In a pan, add 1 tsp of oil (optional) and roast the curry leaves on low heat. The Secret: Roast until they are crisp enough to crumble between your fingers, but still bright green. Do not let them turn brown! Remove and set aside.
3. The Golden Crunch : In the same pan, roast the Chana dal and Urad dal until they turn a light golden brown. Add the red chilies, cumin seeds, and tamarind piece halfway through. In the last 30 seconds, add the garlic cloves and hing.
4. Cool it down: Spread all the roasted ingredients on a large plate. Let them reach room temperature. Grinding while hot will create moisture and ruin the texture.
5. Pulse it :  Grind the lentils, chilies, tamarind, and salt first into a coarse powder. Add the crisp curry leaves and pulse again. Life Set Tip: Don't over-grind into a fine flour. A slightly coarse, grainy texture releases extra flavours while eating

1.  The Classic: Mix with hot rice and Ghee. You can also try cold-pressed groundnut or sesame oil for different flavours.
2. The Quick Fix: Sprinkle over a plate of hot Idlis or a crispy Dosa 
3. Ready to eat Chutney:  Mix it with melted ghee or raw vegetable oil to make it into a ready to eat chutney with idly, dosa or appam.
4. The Fusion: Toss it over roasted Makhana (foxnuts) or popcorn with little butter for a healthy, spicy snack.

Have questions or comments? We're always here to help. Contact us today and we'll get back to you as soon as possible.