Indian Red Gun Powder (Molaha Podi) Recipe
🍛 Category: Sauces
🕒 Prep Time: 15 minutes
🕒 Total Time: 15 minutes
🍽️ Yield: 1 serving
🔥 Spiciness Level: Very spicy
🍃 Keywords: Asian, Indian, Vegan, Spicy, Quick & Easy, Inexpensive
Description
Straight from the pages of Julie Sahni’s Classic Indian Vegetarian and Grain Cooking comes this fiery yet irresistible Indian Red Gun Powder, also known as Molaha Podi. A potent blend of aromatic spices, it’s not for the faint-hearted but promises an explosion of flavors for those brave enough to try it. While some ingredients may require a trip to your local Indian foods store, the effort is well worth it for the culinary adventure that awaits.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Channa dal |
| 2 | Urad dal |
| 2 | Asafoetida powder |
| 15 | Dried red chilies |
| 1/2 | Sesame seeds |
| 2 | Salt |
| 1/2 | Palm sugar (jaggery) |
Nutrition Facts (per serving)
- Calories: 396.7
- Total Fat: 15.2g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 1180.2mg
- Total Carbohydrates: 54g
- Dietary Fiber: 13.8g
- Sugars: 23.1g
- Protein: 14.2g
Instructions
-
Heat Oil: Begin by heating 1 teaspoon of oil in a wok or heavy skillet over medium heat for about 3 minutes.
-
Add Dals and Chilies: Add the urad and channa dal along with the dried red chilies to the heated oil.
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Fry: Stir constantly until the beans start to change color, which should take approximately 3 minutes.
-
Incorporate Asafoetida and Sesame Seeds: Stir in the asafetida powder and sesame seeds, ensuring they’re well combined with the other ingredients.
-
Roast: Continue frying until the contents of the pan are nicely browned and emit a roasted aroma, which usually takes around 3 minutes.
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Cool: Turn off the heat and transfer the mixture to a plate to cool completely.
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Blend with Sugar and Salt: Once cooled, blend in the palm sugar (jaggery) and salt.
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Grind: Grind the mixture into a powder using a coffee grinder (preferred), a large mortar and pestle, or a spice mill. Aim for a texture that is neither too coarse nor as fine as flour; it should have a slightly grainy consistency.
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Storage: This flavorful powder can be stored indefinitely in an airtight container in a cool place, maintaining its freshness for future use.
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Optional Serving Tip: Just before serving, consider blending a little oil into the powder to create a sauce-like consistency, enhancing its flavor and texture.
Whether you’re a spice enthusiast seeking a new culinary challenge or simply craving the intense flavors of Indian cuisine, this Indian Red Gun Powder (Molaha Podi) is sure to tantalize your taste buds and add a fiery kick to your meals. Enjoy responsibly, and remember, a little goes a long way! 🌶️🔥
