Indian Red Gun Powder (Molaha Podi)

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
2 tablespoons	30ml	Channa dahl
2 tablespoons	30ml	Urad dahl - (white gram beans)
15		Dry small red chile pods
1/2 teaspoon	2.5ml	Asafetida
2 tablespoons	30ml	Sesame seeds
1/2 teaspoon	2.5ml	Salt - (or), to taste
1 1/2 tablespoons	22ml	Brown sugar

Recipe Instructions

1. Heat the 1 teaspoon oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dahl and chiles. Fry stirring constantly until the beans begin to turn color, about 3 minutes.

2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. The powder should be neither coarse, nor as fine as flour; it should have a grainy texture. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.

Source:
Julie Sahni's Classic Indian, Vegetarian and Grain Cooking

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