Indian Red Gun Powder (Molaha Podi)

1. 1

   Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.

2. 2

   Add the urad and channa dal and chiles.

3. 3

   Fry stirring constantly until the beans begin to turn color, about 3 minutes.

4. 4

   Stir in the asafetida and sesame seeds.

5. 5

   Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes.

6. 6

   Turn off the heat, transfer mixture to a plate and cool completely.

7. 7

   Blend in the sugar and salt.

8. 8

   Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill.

9. 9

   The powder should be neither course, nor as fine as flour; it should have a grainy texture.

10. 10

    This mixture stays fresh indefinitely if stored in an airtight container in a cool place.

11. 11

    Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.