To make it, a small amount of lentils is toasted and ground, then mixed with toasted spices such as black pepper, coriander seed, cumin and fenugreek (optional: mustard seed, chile.)
Some versions add asafetida.
It is used to flavour curries, particularly lentil and vegetable curries.
In northern India, the spice mixture called “garam masala” is more likely to be used.
“Podi” means “powder.”