Indian Red Gun Powder (Molaha Podi)

Name: Indian Red Gun Powder (Molaha Podi)
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 teaspoon vegetable oil; 2 tablespoons channa dal; 2 tablespoons Urad Dal (white gram beans); 15 small dry red chile; 1/2 teaspoon asafoetida powder; 2 tablespoons sesame seeds; 1/2 teaspoon salt, to taste; 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

Submitted by Iowahorse

"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."

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photo by jagdip13

Ready In:: 15mins
Ingredients:: 8
Yields:: 1 serving

ingredients

1 teaspoon vegetable oil
2 tablespoons channa dal
2 tablespoons Urad Dal (white gram beans)
15 small dry red chile
¹⁄₂ teaspoon asafoetida powder
2 tablespoons sesame seeds
¹⁄₂ teaspoon salt, to taste
1 ¹⁄₂ 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

directions

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