Free Recipe Indian Red Gun Powder (Molaha Podi)

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Indian Red Gun Powder (Molaha Podi) Recipe

1 ts Vegetable oil
2 tb Channa dahl
2 tb Urad dahl; (white gram
15 Dry small red chile pods
1/2 ts Asafetida
2 tb Sesame seeds
1/2 ts Salt; or to taste
1-1/2 tb Brown sugar

Indian Red Gun Powder (Molaha Podi) Preparation

1. 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. 2. 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 <> 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 by Christopher E. Eaves <> on Mar 15, 1998

Cooking Temperature:

Recipe Serves: 1

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