South Indian Gunpowder Podi with Toasted Dals and Curry Leaves

What you need

• 50 g (1/4 cup) urad dal, split, husked
• 50 g (1/4 cup) chana dal
• 2 tbsp white sesame seeds
• 5 dried red chillies, use some Kashmiri chillies for a deeper colour and milder heat
• 1/2 tsp sesame oil, plus more for serving
• 2 sprigs curry leaves, about 24 leaves
• 1/2 tsp asafoetida
• 1 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Set a heavy frying pan over low heat and add the urad dal with no oil. Stir often until the dal turns evenly golden and smells nutty, 5-7 min. Tip onto a large plate.

2. 2

   Toast the chana dal in the same dry pan, stirring often, until golden brown all over, 7-9 min. It takes longer than the urad dal, so be patient. Add it to the plate.

3. 3

   Add the sesame seeds to the pan and stir until they darken a shade and start to pop, 1-2 min. Add them to the plate.

4. 4

   Snap the stems off the chillies and shake out most of the seeds for a milder podi.

5. 5

   Warm the sesame oil in the pan over the lowest heat. Add the chillies and stir until they darken slightly and smell smoky, 1-2 min.

6. 6

   Add the curry leaves and stir until they turn crisp, 20-30 seconds.

7. 7

   Turn off the heat, stir in the asafoetida and salt, then scrape everything onto the plate.

8. 8

   Leave the mixture to cool completely, about 15 min. Warm spices turn pasty in the grinder.

9. 9

   Grind in short bursts until powdery, either coarse or fine as preferred. Pulsing keeps the sesame from releasing its oil and clumping.

10. 10

    Taste and add a little more salt if needed.

11. 11

    Store in a clean, dry, airtight jar at room temperature for 2-3 weeks.

12. 12

    To serve, mix 2-3 tbsp of podi with a little sesame oil into a loose paste for dipping.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.