- 1 cup black seasame seeds
- 1 tbsp gingely oil (aka Sesame oil)
- 1/4 cup bengal gram dal ( Kadalai paruppu in tamil or Chana Dal in Hindi)
- 1/4 cup split black gram dal ( Ulutham paruppu in tamil or Urad Dal in Hindi)
- 1 tbsp coriander seeds
- 7 dried whole red chillis ( If you like it really spicy, make it 10)
- 1/2 tsp Asafoetida powder
- 1 tsp salt
How to make :
- Add half of the oil in a pan, add in the Bengal gram, split black gram dal and Asafoetida powder. Fry on medium heat until the dals turn golden brown. Keep tossing them around continuously so they don’t burn. Set aside to cool.
- In the same pan add the remaining oil, when it is heated add in the mustard seeds. Just when they begin to splutter add the coriander seeds and toss them on medium heat till they are roasted and smell crazy good ! Set aside to cool.
- In the same pan dry roast the red chillis on medium-high heat and toss them for 2 minutes. Set aside.
- Now add the sesame seeds in and dry roast them on low heat till they roasted. Be sure to keep tossing, they tend to burn very easily. It’s hard to judge with black sesame seeds when they brown or burn. So be extra careful. Keep the heat low and you can easily judge with the smell. It may take 2-3minutes. Set aside.
- Grind the dals in a blender or food processor first. It has to be coarse where you can still see a few broken pieces of dal. Transfer to a bowl. Now grind the coriander & mustard seed mixture with red chillis a bit smoother than what you did with the dals. Add to the same bowl as the ground dals.
- Now grind the sesame seeds. Be sure not to grind it more than a few seconds. If ground too much, it will release it’s natural oil and form a paste ( Not appetizing!) You want it to be a coarse powder. Just a one pulse will break it down. Maybe two pulses at most.