Milaga Podi (The South Indian Version Of Duqqa)

• 2 tablespoons split dry garbanzo (Chana dal)
• 3 tablespoons split dehusked urad dal
• 5 tablespoons Sesame seeds
• 4-8 dried Arbol chiles (as per taste, broken in two)
• 1 tablespoon black mustard seeds
• 1/2 teaspoon asafetida powder (optional)
• Sea Salt to taste
• 2 teaspoons Sesame oil

1. In a hot skillet, Toast Garbanzo and the urad dal separately in minimal amount of oil (it should barely coat the surface to facilitate browning) till they appear reddish brown in color. For the mustard & sesame, toast (separately) until they begin to pop. (cover the skillet with a lid to avoid scalding hot micro missiles).
2. While toasting the chilies, add the sea salt along to minimize irritation,
3. Cool and powder all the ingredients except the mustard & sesame to a powder the consistency between grits & cornmeal. Add the toasted arbol chilies along with the lentils to yield an even texture. Combine the mustard & sesame & pulse a couple of times to barely crush them.
4. Combine all the ingredients, mix well to disperse evenly, taste & adjust for salt.
5. Serve as a side to traditional Indian dishes such as Dosa or idli.
6. To prepare flavored rice, add 1-2 heaped tablespoons of the powder to one cup of warm cooked basmati rice. drizzle with melted ghee & fold to incorporate the spice blend evenly.

garbanzo, sesame seeds, chiles, black mustard seeds, asafetida powder, salt, sesame oil

Taken from food52.com/recipes/13465-milaga-podi-the-south-indian-version-of-duqqa (may not work)