Podi Masala (Gunpowder)
Podi Masala (Gunpowder)
Ingredients
- 1/4 cup sesame seeds
- 1 teaspoon oil
- 15 Kashmiri red chillies, whole, dried
- 1 handful curry leaves, fresh
- 1/2 cup urad dal
- 1/2 cup chana dal
- 1 teaspoon salt, or to taste
- 1/2 teaspoon hing
Instructions
- 1
Place the 1/4 cup of sesame seeds into a dry pan over medium heat. Roast the sesame seeds for 2 minutes, stirring frequently, until they are lightly toasted and fragrant. Be careful not to burn them. Transfer the roasted sesame seeds to a clean plate and set aside.
⏱️ 2 min
- 2
Add 1 teaspoon of oil to the same pan over medium heat. Once the oil is shimmering, add the 15 whole Kashmiri red chillies. Stir and roast them for 1-2 minutes until they become fragrant and slightly darker.
⏱️ 2 min
- 3
Add the handful of fresh curry leaves to the pan with the chillies. Continue to roast for another 2 minutes, stirring occasionally, until the curry leaves are crisp. Transfer the roasted Kashmiri red chillies and curry leaves to the plate with the sesame seeds.
⏱️ 2 min
- 4
Add the 1/2 cup of urad dal and 1/2 cup of chana dal to the same pan (no additional oil needed). Roast the dals over medium-low heat for 3-4 minutes, stirring constantly, until they turn golden brown and release a nutty aroma. Ensure they are evenly toasted.
⏱️ 4 min
- 5
Transfer the roasted dals to the plate with the other roasted ingredients (sesame seeds, Kashmiri red chillies, and curry leaves). Allow all the roasted ingredients to cool completely to room temperature, which will take about 5-10 minutes.
⏱️ 5 min
- 6
Once cooled, transfer all the roasted ingredients into a blender jar or a spice grinder. Add 1 teaspoon of salt (or to taste) and the 1/2 teaspoon of hing to the blender jar.
⏱️ 1 min
- 7
Secure the lid on the blender and blend all ingredients into a fine, coarse powder. Blend in short pulses to avoid overheating and to achieve the desired texture. Avoid blending into a paste. Transfer the Podi Masala to an airtight container for storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Podi Masala (Gunpowder)
- 1/4 cup sesame seeds
- 1 teaspoon oil
- 15 Kashmiri red chillies, whole, dried
- 1 handful curry leaves, fresh
- 1/2 cup urad dal
- 1/2 cup chana dal
- 1 teaspoon salt, or to taste
- 1/2 teaspoon hing
Instructions
- 1
Place the 1/4 cup of sesame seeds into a dry pan over medium heat. Roast the sesame seeds for 2 minutes, stirring frequently, until they are lightly toasted and fragrant. Be careful not to burn them. Transfer the roasted sesame seeds to a clean plate and set aside.
⏱️ 2 min - 2
Add 1 teaspoon of oil to the same pan over medium heat. Once the oil is shimmering, add the 15 whole Kashmiri red chillies. Stir and roast them for 1-2 minutes until they become fragrant and slightly darker.
⏱️ 2 min - 3
Add the handful of fresh curry leaves to the pan with the chillies. Continue to roast for another 2 minutes, stirring occasionally, until the curry leaves are crisp. Transfer the roasted Kashmiri red chillies and curry leaves to the plate with the sesame seeds.
⏱️ 2 min - 4
Add the 1/2 cup of urad dal and 1/2 cup of chana dal to the same pan (no additional oil needed). Roast the dals over medium-low heat for 3-4 minutes, stirring constantly, until they turn golden brown and release a nutty aroma. Ensure they are evenly toasted.
⏱️ 4 min - 5
Transfer the roasted dals to the plate with the other roasted ingredients (sesame seeds, Kashmiri red chillies, and curry leaves). Allow all the roasted ingredients to cool completely to room temperature, which will take about 5-10 minutes.
⏱️ 5 min - 6
Once cooled, transfer all the roasted ingredients into a blender jar or a spice grinder. Add 1 teaspoon of salt (or to taste) and the 1/2 teaspoon of hing to the blender jar.
⏱️ 1 min - 7
Secure the lid on the blender and blend all ingredients into a fine, coarse powder. Blend in short pulses to avoid overheating and to achieve the desired texture. Avoid blending into a paste. Transfer the Podi Masala to an airtight container for storage.
⏱️ 3 min