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Ingredientes
- 1 tsp Vegetable oil
- 2 Tbsp. Channa dahl
- 2 Tbsp. Urad dahl, (white gram beans)
- 15 x Dry small red chile pods
- 1/2 tsp Asafetida
- 2 Tbsp. Sesame seeds
- 1/2 tsp Salt, or possibly to taste
- 1 1/2 Tbsp. Brown sugar
Direcciones
- 1. Heat the 1 t oil in a wok or possibly heavy skillet over medium heat for 3 min. Add in the urad and channa dahl and chiles. Fry stirring constantly till the beans begin to turn color, about 3 min.
- 2. Stir in the asafetida and sesame seeds. Continue frying till the contents of the pan are nicely browned and smell roasted, about 3 min.
- Turn off the heat, transfer mix to a plate and cold completely. Blend in the sugar and salt. Grind the mix to a pwdr using a coffee grinder
- (my preferred method), or possibly a large mortar and pestle or possibly spice mill. The pwdr should be neither coarse, nor as fine as flour; it should have a grainy texture. This mix stays fresh indefinitely if stored in an airtight container in a cold place. Optionally, just before serving, blend a little oil into as much pwdr as you might use to make a sauce.
- NOTES : The following spicy pwdr is extremely warm, 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 44g | |
| Calories 219 | |
| Calories from Fat 122 | 56% |
| Total Fat 14.29g | 18% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 1176mg | 49% |
| Potassium 87mg | 2% |
| Total Carbs 22.11g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 20.09g | 13% |
| Protein 3.3g | 5% |
