Sesame-Ganja Seed Podi 👨🍳 Don't Throw Away Your Ganja Seeds
Greetings Hivers, I'm back with another delicious podi guaranteed to jazz up any dish. This podi is mostly sesame with a bit of ganja seeds and stems.
I've previously shared my poondu podi, flaxseed podi, and peanut tamarind podi recipes, but none of the previous podis made use of sesame seeds, and especially ganja seeds.I never throw away my ganja seeds and stems, as they are nutritious and can be used to make tea, paté, and most of all, podi.
There are no rules with podi; it's delicious with vadas, dosas, idlis, sandwiches, rice, salads, and so much more. My family loves many different kinds of podi, and my daughters really enjoy as a breakfast food, pairing it with steamed brown rice.
🥜 Sesame & Ganja Seed Podi Ingredients 🌶️
- sesame seeds | ¾ cup
- masoor dal | ½ cup
- brown lentils | 5x
- ganja seeds | 1x tbsp
- ganja stems | 6 or 7 big ones
- dried red chilies | 6x pieces
- curry leaves | 1x sprig
- hing (asafoetida) | ⅛ tsp
- salt | ½ tsp (adjust to your liking)
🔥 Podi Preparation 👨🍳
STEP 1
Dry-roast the masoor dal on a low flame in a wok or suitable pan. When the dal is a bit browned, remove from the wok and set aside to cool.
STEP 2
Now add the brown lentils and dried chilies, and roast until the lentils are browned and the chilies are fragrant.
STEP 3
Add the sesame seeds and dry-roast on a low flame until the seeds begin to pop and smell good. Remove the seeds and place in a bowl to cool along with the other ingredients you've already roasted.
STEP 4
Add the ganja seeds and stems, and continue to roast on a low flame while stirring to prevent any burning. When the ganja sees are browned, transfer them to a bowl with the other roasted ingredients.
STEP 5
Lastly, add the curry leaves, turn off the stove, and use the residual heat to toast the leaves until they are dry and fragrant.
STEP 6
When all the roasted ingredients have cooled, add the salt and hing and transfer to a spice grinder. Grind in small batches until you have a coarse powder. Be careful not to overgrind and make sesame butter on the walls of your grinder.
Transfer to an airtight container and try not to consume this heavenly spicy powder in one day.
I hope you enjoyed this recipe. Ganja seeds are something many of us overlook as a food source, but they are full of Omega-6 and Omega-3 fatty acids, so save your seeds until you get enough to use in a recipe of your choice.
Have you heard about the new @LotusShares Plant Power Weekly Cooking Challenge? Go have a look, there's still time to submit an entry.
🙏 THANKS FOR READING 🙏
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Now, I learned something from you... ^_^
Thanks, podi is delicious, and of course the ganja seeds are not necessary.
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ENGAGEtokens.I am sure it smells good. I definitely want to try it.😊
It smells best the moment it hits hot rice, best to have your nose located directly above when this happens. Thanks for stopping by.
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ENGAGEtokens.My first time of knowing what Podi is. Thank you for sharing your experience with us.
Perfect with steamed rice. A lot of poor people in India have this powder/podi with only steamed rice in the morning, and this a super-affordable breakfast for those on a budget. It makes boring rice instantly incredible, and I love the crunchy texture. Thanks for stopping by.
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That sounds interesting. I've learnt something right now. Wish I could find such powder over here and give it a try.
ENGAGEtokens.This looks fantastic, and now I'll have a use for the seeds that my daughter's boyfriend drops when they come to visit 🤣
I like how nutritious and versatile this is.
We used to make a butter with the stems sometimes but it made me feel a little too relaxed haha.
Great post @justinparke
🤗💚🌼
I'd keep my eyes on that daughter's boyfriend if I were you. Good news for you is that this isn't psychoactive, mostly because the heat I use on the wok is pretty extreme, vaporizing any THC, so it's mostly about the Omega-3s and Omega-6s with this podi.
Thanks for stopping by.
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Haha... watching him like a hawk 🤣. He's alright, and each to their own, he goes away from the house to smoke so it's all good. I've only ever found a couple of seeds lol so it would take an awfully long time to make a podi that way 🤣
Yes, I had heard that heat does that and I discovered the power of hemp and canna seed when looking for an alternative to flax as I have an intolerance to it.
I'm guessing hemp seeds provide the same omega levels?
You gotta keep those boys on toes even if they're well-behaved. I would assume hemp and ganja seeds are similar in terms of Omegas, the lack of THC being the main thing to differentiate them.
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ENGAGEtokens.ENGAGEtokens.Oh, it smells very great and delicious with rice always 🍛. Thanks to make it for our family.
Thank you, our family is a bit podi crazy I think.
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ENGAGEtokens.Yummy, I love hemp seeds they are a huge part of my diet.
Before going vegan I would have never thought now I don't go a day with out my hemp and Chia seeds.
Thanks for sharing
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ENGAGEtoday.oh really? Maybe more cowbell is needed!
I noticed this warning for the first time the other day, and it caused me stop using the command for a day. However, @Sreypov pointed out the ENGAGE command was still triggering the voting script, so it's not a useless command when ENGAGE is done minting for the day.
Well, I think commercially produced hemp seeds are gonna be more uniform and prettier than my smuggled Guyanese ganja seeds. In a fistful of weed, I can usually remove 200-300 seeds, and it just seems a waste to throw them away. In Cambodia, I could get a kilo pig weed (fed to the pigs to make them fatter) for $30, and it was mostly stems and seeds with a little bit of flower. Incidentally, the pig weed seeds was perfect for making paté.
Thanks for stopping by.
So Cool 😎 We won't get Ganja seeds legally here so can't try though :(
Of course it's still delicious without them, but I hate letting things to go to waste. Thanks for stopping by.
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ENGAGEtokens.You seem to be a master of all is there anything you don't do...lol 😄
Well, depends who you're asking I guess. Within this family I am surely "Mr. Always Blowing It," but I do try and reassure my family that there are many folks outside of our family who consider me talented and intelligent. If you asked them what I do, they'd probably say blog, fart, eat, and take showers. I would argue I am a master of all 4 of those things though.
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Haha...you seem to be doing quite well you have a very happy family and they are all talented so apart from farting, eating, showering and blogging there are a few more hidden talents you have there...lol..keep up that great work bro !!
ENGAGEtokens.Food is Delicious brother and especially method components are good.
Thank you @phuong.sitha, this is very easy for you to make in Cambodia too.
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ENGAGEtokens.I just love your platter, it's looking so classy
Thank you very much.
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ENGAGEtokens.This would be perfect for a plant that hermed!
True, but even more perfecter for standard Suriname weed. I imagine there are some young ganja smokers up north that have only seen marijuana seeds in on websites for sale in packs of 10.
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ENGAGEtokens.You both are amazing cooks! When you guys settle down somewhere you really really consider opening your vegan restaurant!!!
I do hope so, opening a cafe in Albania could be very possible due to the low cost of living. But we do have to successfully get there first though, and I hope that is on the horizon.
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ENGAGEtokens.Huh, I never knew that you could cook with ganja seeds. Now I want to try
I think most people prefer to make butter or oil, then cook with that, and that is better to get a psychoactive effect, but in this case I like to destroy the THC by roasting the seeds, and this way my family can enjoy it.
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A very simple health concoction but its benefits are great
Very healthy, but most importantly, very tasty. Thanks.
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ENGAGEtokens.thank you for the token sir
Very good! Thank you! I always eat hemp seeds, but husked because they have a sweeter flavor.
I think in this recipe with curry and chili you don’t feel too much ganja flavor... I will certainly try to do it ;)
Yeah, ganja and commercially produced hulled hemp seeds are very different. Your hulled hemp seeds are gonna have a more neutral flavor and not have a strong smell of ganja. Your're right, the strong spices in this dish overpower any ganja seed smells or flavors, and really I put them in here for the nutritional benefits.
Of course this is also a delicious recipe without any ganja seeds at all too, totally not necessary to add them.
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Yes it is true, my hulled hemp seeds don't taste any ganja. As taste seems the pine nuts.
I love their nutritional benefits, are excellent!
So, I’ll try this tasty recipe first with a limited version.
Thank you so much :)))
ENGAGEtokens.Oh, this looks very interesting and delicious at the same time. I think I will try it, wish me luck so that it turns out like yours!!
Would love to know what you think about it. Eating it with hot rice is the easiest way to get the true flavor. Good luck with your batch, and if you've got no ganja seeds, no worries, it won't impact the recipe much if they are left out.
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ENGAGEtokens.https://twitter.com/cannaporvida/status/1377415089045708800
Hahahaha, this podi surprises me. I have read the recipes of your other podis, and I find them very interesting and delicious, but in this one you have not wasted anything, since you include marijuana stems and seeds. Yes, I had heard of the butter they make by flavoring it with marijuana leaves, but this recipe you present is surprising and new to me. Well, I like your post because you always give them a context, which gives the recipe understanding and emotionality, in addition, you put the correct amounts and give a very good explanation of its preparation, this is essential; and the photos that are always very good. A big greeting.
Jajajaja, este podi me sorprende. He leído las recetas de tus otros podis, y me parecen muy interesantes y deliciosas, pero en este no has desaprovechado nada, pues incluyes tallos y semillas de marihuana. Sí había oído de la mantequilla que hacen saborizándola con hojas de marihuana, pero esta receta que presentas es sorprendente y nueva para mí. Bueno, tu post me gusta porque siempre les das un contexto, lo que le aporta comprensión y emocionalidad a la receta, además, colocas las cantidades correctas y das una muy buena explicación de su preparación, esto es fundamental; y las fotos que siempre son muy buenas. Un gran saludo.
Thank you for the kind words, and I guess as you know all too well because Venezuela is in the middle of a long economic crisis, it's important to find edible things for free. Our economic crisis in Suriname is not as bad as your situation in Venezuela, but our personal financial situation necessitates that we forage to survive. Whether it be cassava leaves, pumpkin shoots, or even ganja stems, we try and not let anything go to waste.
Out of curiosity, is there a particular fruit or vegetable overlooked by Venezuelans as food? Here we have a lot of noni trees, and the locals don't use the fruit at all. It is a very powerful health tonic when fermented. I bet you have noni trees up there too.
Hugs from Suriname!!
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There are some plants that are not used optimally, for example, the yucca leaves I was unaware of, and like me, many Venezuelans lack that broad gastronomic culture. In these last 21 years, as a result of the economic crisis, certain foods have been rediscovered or understood to be usable. There is a fruit that I know as chestnut (Castanea sativa), which here is not used to the maximum as it should be. Tamarind, which is very abundant, is only consumed in juices and sweets. There is a tree called carob (Ceratonia siliqua), which I know is consumed as food in other southern countries, but here it is used as feed for livestock.
Likewise, cacti should be used as is done in Mexico, but they are not consumed regularly either. There are specific, autochthonous tubers, whose consumption is limited to small geographic areas. Towards the Amazon, the tribes that still exist in that region, do make the most of their natural resources, however, it is an endemic knowledge that rarely comes out of a very specific niche. That is why I am interested in knowing and transmitting this knowledge to all people.
Unfortunately, I don't have noni plants, I live in a very hot area (Venezuelan plains), I do not have water in my home and it is very difficult for me to supply the vital liquid to my crops, which is why I limit myself in the amount of species available, in addition, my physical space is about 350-400 m2 (I have not measured it), so the area is small. I do do my best to produce some food.
Thanks for your post and comments, I love learning about other cultures. A hug.
I didn't realize you lived a very dry area, that definitely complicates things. Lots of love from Suriname.
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ENGAGEtokens.ENGAGEtokens.I was about to joke about this "happy" meal but I realize that the extreme heat takes away that part...lol
Can you save me some? :)
You were and we both forget to send you home with some podi of your own........next time.
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ENGAGEtokens.