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.

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Steps

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Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.

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Add the urad and channa dal and chiles.

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Fry stirring constantly until the beans begin to turn color , about 3 minutes.

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Stir in the asafetida and sesame seeds.

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Continue frying until the contents of the pan are nicely browned and smell roasted , about 3 minutes.

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Turn off the heat , transfer mixture to a plate and cool completely.

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Blend in the sugar and salt.

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Grind the mixture to a powder using a coffee grinder , or a large mortar and pestle or spice mill.

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The powder should be neither course , nor as fine as flour.

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It should have a grainy texture.

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This mixture stays fresh indefinitely if stored in an airtight container in a cool place.

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Optionally , just before serving , blend a little oil into as much powder as you might use to make a sauce.

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Ingredients

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vegetable oil, channa dal, urad dal, dry red chile, asafoetida powder, sesame seeds, salt, brown sugar