| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Fixed | 1 | Servings |
INGREDIENTS
| 1 | t | Vegetable oil |
| 2 | T | Channa dahl |
| 2 | T | Urad dahl, 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 |
INSTRUCTIONS
Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dahl 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 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. Busted by Christopher E. Eaves <[email protected]> NOTES : The following spicy powder is extremely hot, but very tasty and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Some of the ingredients are specialized; you'll have to get them from an Indian foods store Recipe by: Julie Sahni's Classic Indian, Vegetarian and Grain Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 15, 1998
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