spiced lentil powder.

It is a dry condiment made from roasted lentils (like urad dal and chana dal), dried red chilies, sesame seeds, and spices like asafoetida and salt.

When stored in an airtight container in a cool, dry place, it stays fresh for 3 to 6 months.

Generally no, because it often contains asafoetida (hing), which is typically processed with wheat flour. Check for certified gluten-free versions.

Many traditional recipes include roasted garlic for flavor, though some 'Sattvic' versions are made without it.

It is most commonly served by mixing the dry powder with oil (sesame or peanut) or melted ghee to form a thick dip for South Indian breakfast items.

Yes, you can freeze it in an airtight bag to extend its shelf life up to a year, though it is not usually necessary if kept dry.

Dukkah (Egyptian spice mix) or a mix of roasted cumin, chili powder, and crushed roasted peanuts can provide a similar texture and heat.

Clumping usually happens due to moisture exposure. Always use a dry spoon and ensure the container is sealed tightly.

The heat level depends on the amount of red chilies used. Commercial versions range from medium to very hot.

In moderation, yes. It is high in protein and fiber, but be mindful of the sodium content as it contains added salt.