Indian Red Gun Powder Molaha Podi Recette

Comment préparer Indian Red Gun Powder Molaha Podi

1. Heat 1 teaspoon of oil in a wok or heavy skillet over medium heat for 3 minutes.
2. Add 1/4 cup urad dal (split black lentils), 1/4 cup channa dal (split chickpeas), and 2-4 dried red chilies (adjust to your spice preference), and 1/2 teaspoon mustard seeds.
3. Fry, stirring constantly, until the beans begin to turn golden brown, about 3-5 minutes.
4. Stir in 1/4 teaspoon asafetida (hing) and 1 tablespoon sesame seeds.
5. Continue frying, stirring frequently, until the mixture is nicely browned and fragrant, about 3-5 minutes. Be careful not to burn it.
6. Turn off the heat, transfer the mixture to a plate, and let it cool completely.
7. Once cool, add 1/2 teaspoon sugar and 1/2 teaspoon salt.
8. Grind the mixture into a powder using a coffee grinder, spice grinder, or a mortar and pestle. The powder should have a slightly grainy texture, not too fine like flour.
9. Store in an airtight container in a cool, dry place. This powder will last indefinitely.
10. (Optional) Before serving, you can mix a teaspoon of oil with the powder to create a flavorful paste or sauce.