INGREDIENTS

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
<cea260@airmail.net>  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"
<cea260@airmail.net> on Mar 15, 1998

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