This is another podi which my patti usually makes. Here is the recipe.
Toor dhall - 1 cup
Horse Gram - 1 cup
Channa dhall - 2 tsp
Urad dhall - 1 tsp
Black pepper - 2 tbsp (acc to taste) or Red chillies - 5 (acc to taste)
Salt to taste
Take a dry pan, fry all the ingredients one by one to golden brown and let it cool. Grind it into a fine powder. Keep it int a air tight container. Can use it for more than a week to 10 days. Mix a teaspoon with a cup of white rice and a teaspoon of sesame oil. Enjoy.