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Indian Red Gun Powder (Molaha Podi)

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“From: Julie Sahni's Classic Indian Vegetarian and Grain Cooking The following spicy powder is extremely hot, but very tasty and addictive. Some of the ingredients are specialized; you may have to get them from an Indian foods store.”
1 serving

Ingredients Nutrition


  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.

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