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INDIAN RED GUN POWDER
  • 1 tsp vegetable oil
  • 2 tablespoon channa dal
  • 2 tablespoon urad dal (white gram beans)
  • 15 dry small red chile pods
  • 1/2 tsp asafetida
  • 2 tablespoon sesame seeds
  • 1/2 teaspoon salt or to taste
  • 1 1/2 tablespoon brown sugar
    1. Heat the 1 tsp 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.

    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 , or a large mortar and pestle or spice mill. The powder should be neither course, nor as fine as flour.

     
     

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