1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. 2. Add the urad and channa dal and chiles. 3. Fry stirring constantly until the beans begin to turn color, about 3 minutes. 4. Stir in the asafetida and sesame seeds. 5. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. 6. Turn off the heat, transfer mixture to a plate and cool completely. 7. Blend in the sugar and salt. 8. Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. 9. The powder should be neither course, nor as fine as flour; it should have a grainy texture. 10. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. 11. Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
