Recipe(tried): Indian Red Gun Powder (Mohala Podi)

1 t vegetable oil
2 T channa dal (split red peas)
2 T urad dal (white gram)
15 dry red chile pods
1\2 t asafetida
2T sesame seeds
1\2 t salt or to taste
1 1\2 T brown sugar or palm sugar

Heat the oil in a wok or heavy skillet over medium heat for 3 minutes.
Add the urad and channa dal and chiles. Fry stirring constantly until the
beans begin to turn color, about 3 mins.

Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 mins. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder or large mortar and pestle or spice mill. The powder should be neither coarse, nor as fine as flour, but with a grainy texture.

Use in chicken or meat dishes or may be mixed with roasted nuts.

From: Julie Sahni s Classic Indian Vegetarian and Grain Cooking