Ingredients
|
Quantity
|
Vegetable oil
|
1 tsp
|
Channa daal
|
2 tbsp
|
Urad daal (white gram beans)
|
2 tbsp
|
Small red chilli pods
|
15
|
Asafoetida
|
½ tsp
|
Sesame seeds
|
2 tbsp
|
Salt
|
½ tsp or to taste
|
Brown sugar
|
1 ½ tbsp
|
Heat the 1 teaspoon oil in a wok or heavy skillet over medium heat
for 3 minutes. Add the urad and channa dahl and chillies. 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 to make a sauce.