Indian Red Gun Powder (molaha Podi) Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
2 tbsp: Sesame seeds,
2 tbsp: Channa dal,
1/2 tsp: Salt, or to taste
2 tbsp: Urad dal, white gram
1 1/2 tbsp: Brown sugar or palm sugar or,
15: Dry red chile pods,
-jaggery,
1/2 tsp: Asafetida,
Directions:
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 Sahnis Classic Indian Vegetarian and Grain Cooking. From:
Jonathan Kandell 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 Im a strange one." Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
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 Sahnis Classic Indian Vegetarian and Grain Cooking. From:
Jonathan Kandell
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 Im a strange one." Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
Tags
Indian