Indian Red Gun Powder (Molaha Podi)

• 1 teaspoon vegetable oil
• 2 tablespoons channa dal
• 2 tablespoons Urad Dal (white gram beans)
• 15 small dry red chile
• 1/2 teaspoon asafoetida powder
• 2 tablespoons sesame seeds
• 1/2 teaspoon salt, to taste
• 1 1/2 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.
2. Add the urad and channa dal and chiles.
3. Fry stirring constantly until the beans begin to turn color, about 3 minutes.
4. Stir in the asafetida and sesame seeds.
5. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes.
6. Turn off the heat, transfer mixture to a plate and cool completely.
7. Blend in the sugar and salt.
8. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill.
9. The powder should be neither course, nor as fine as flour; it should have a grainy texture.
10. This mixture stays fresh indefinitely if stored in an airtight container in a cool place.
11. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.

vegetable oil, channa dal, red chile, asafoetida powder, sesame seeds, salt, palm sugar

Taken from www.food.com/recipe/indian-red-gun-powder-molaha-podi-74564 (may not work)