Indian Red Gun Powder (molaha Podi)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 teaspoon vegetable oil
• 2 tablespoons channa dal
• 2 tablespoons urad dal ( gram beans)
• 15 small dry red chile
• 1/2 teaspoon asafetida powder
• 2 tablespoons sesame seeds
• 1/2 teaspoon salt, to taste
• 1 1/2 tablespoons brown sugar or 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

Recipe

• 1 heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.
• 2 add the urad and channa dal and chiles.
• 3 fry stirring constantly until the beans begin to turn color, about 3 minutes.
• 4 stir in the asafetida and sesame seeds.
• 5 continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes.
• 6 turn off the heat, transfer mixture to a plate and cool completely.
• 7 blend in the sugar and salt.
• 8 grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill.
• 9 the powder should be neither course, nor as fine as flour; it should have a grainy texture.
• 10 this mixture stays fresh indefinitely if stored in an airtight container in a cool place.
• 11 optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.