Indian Red Gun Powder (Molaha Podi) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
1 teaspoon vegetable oil |
2 tablespoons channa dal |
2 tablespoons urad dal (white gram beans) |
15 small dry red chile |
1/2 teaspoon asafetida powder |
2 tablespoons sesame seeds |
1/2 teaspoon salt, to taste |
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery |
Directions:
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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