Yield: 1 batch
|1 teaspoon||Vegetable oil|
|2 tablespoons||Channa dal|
|2 tablespoons||Urad dal (white gram)|
|15 \N||Dry red chile pods|
|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 rec.food.recipes. 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