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INDIAN RED GUN POWDER
(Molaha Podi)

1 t vegetable oil
2 T channa dal
2 T urad dal (white gram)
15 dry 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

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.

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. Optinally, just before serving, blend
a little oil into as much powder as you might use.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
awesome, December 31, 2004 - 10:48 PM
Reviewer: Anonymous from Chicago, IL
I too would reduec the anount of sugar, and also the amount of red chilis. Very potent but very tasty!

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2 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Potent!, June 4, 2004 - 03:32 PM
Reviewer: bando from NJ, USA
Quite authentic. I'd reduce the proportion of sesame seeds by 1/3 and the amount of sugar by half. The powder was tasty and potent, as it ought to be, but a trifle too sweet.

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