Indian Red Gun Powder (Molaha Podi)

Recipe by Iowahorse
READY IN: 15mins
YIELD: 1 serving




  • Heat the 1 t 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 course, 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 to make a sauce.