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Indian Red Gun Powder (Molaha Podi)
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    Indian Red Gun Powder (Molaha Podi)

    The following spicy powder is extremely hot, but very tastey and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. Some of the ingredients are specialized; you'll have to get them from an Indian foods store.

  • 1 t vegetable oil
  • 2 T channa dal
  • 2 T urad dal (white gram beans)
  • 15 dry small red chile pods
  • 1/2 t asafetida
  • 2 T sesame seeds
  • 1/2 t salt or to taste
  • 1 1/2 T brown sugar, or palm sugar, or jaggery
  • 1. 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.

    2. 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 prefered 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 muchpowder as you might use to make a sauce.

    From: Julie Sahni's Classic Indian Vegetarian and Grain Cooking.
    Posted By:Jonathan Kandell, tucson, az
    Post Date:

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