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Indian Red Gun Powder (Molaha Podi)


Vegetable oil
1 tsp
Channa daal
2 tbsp
Urad daal (white gram beans)
2 tbsp
Small red chilli pods
½ tsp
Sesame seeds
2 tbsp
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.