Indian red gun powder (molaha podi)

Yield: 1 batch

Measure Ingredient
1 teaspoon Vegetable oil
2 tablespoons Channa dal
2 tablespoons Urad dal (white gram)
15 \N Dry red chile pods
½ teaspoon Asafetida
2 tablespoons Sesame seeds
½ teaspoon Salt; or to taste
1½ tablespoon Brown sugar or palm sugar or jaggery

Heat the 1 ts. 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 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.

From Julie Sahni's Classic Indian Vegetarian and Grain Cooking. From: Jonathan Kandell <jkandell@...> in Kandell wrote that this "spicy powder is extremely hot, but very tasty and addictive. I find myself eating it plain, unable to stop; but I'm a strange one." Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-15-94

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