dosas ( rice and lentil crepes ). Use it sparingly, because the flavors of grated or shredded dried coconut (called kopra , available in Indian markets) and red chile peppers are quite concentrated. A little bit goes a long way.
1 ⁄ 2 cup dried yellow split chickpeas (channa dal), sorted
1 ⁄ 4 cup dried white urad beans (dhulli urad dal), sorted
2 teaspoons peanut oil
7 to 10 dried red chile peppers, such as chile de arbol, broken
1-inch ball of seedless tamarind pulp, broken into small bits or 1 tablespoon tamarind powder
1 ⁄ 4 cup ground coriander seeds
1 ⁄ 4 cup grated or shredded dried coconut (kopra)
1 ⁄ 4 cup ground jaggery (gur) or dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground turmeric
1 ⁄ 4 teaspoon ground asafoetida
1. In a medium cast-iron or nonstick wok or skillet, roast together the dals, stirring and shaking the skillet over medium heat until golden, 2 to 3 minutes. Transfer to a bowl.
2. In the same pan, add the oil and stir-fry the red chile peppers and tamarind until a few shades darker, about 2 minutes. Transfer to the bowl with the roasted dal.
3. Still using the same pan, add the coriander and coconut and roast until a few shades darker, 2 to 4 minutes. Mix in the jaggery, salt, turmeric, and asafoetida, and roast until the jaggery melts, 1 to 2 minutes. Mix in the roasted dals, chile peppers and tamarind.
4. Let cool, then grind in a spice or coffee grinder until coarsely ground. Store in an airtight container in a cool, dark place, about 3 months in the refrigerator or 1 year in the freezer.
South Indian Peanut Powder
Moong-Phalli or Nilakkadala Podi
Makes about 1 1 ⁄ 2 cups
Used mainly as a seasoning over steamed rice, the toasty fragrance and soft crunch of peanuts and sesame seeds makes for a lovely topping over yogurt pachadis and green salads. Also, try it over cooked chicken, steamed vegetables, and noodles.
1 ⁄ 3 cup white sesame seeds, dry-roasted ( Dry-Roasting Spices, Nuts, and Flours )
1 teaspoon sesame or peanut oil
5 to 7 dried red chile peppers, such as chile de arbol, broken
3 to 4 tablespoons dried curry leaves
1 teaspoon ground asafoetida
1 cup roasted peanuts, papery skin removed
1. Prepare the sesame seeds. Then, in a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat and stir-fry the chile peppers until a few shades darker, about 1 minute. Add the curry leaves and asafoetida, and stir 30 seconds. Let cool, then grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl.
2. Coarsely grind the peanuts and sesame seeds in a spice or coffee grinder (you may have to do this in 2 or 3 batches). Add to the ground chile pepper mixture and mix well. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.
South Indian Sesame Seed Powder
Til or Ellu Podi
Makes about 1 1 ⁄ 2 cups
This masala is delightful as a last-minute garnish over cooked vegetables, meats, or rice. Or stir-fry some with minced ginger and garlic and use as a masala base for vegetable side dishes.
1 teaspoon Asian sesame oil
2 tablespoons fenugreek seeds
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon ground asafoetida
1 1 ⁄ 4 cups white sesame seeds
1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat, add the fenugreek seeds, red pepper flakes, and asafoetida and stir until golden, about 1 minute.
2. Add the sesame seeds, reduce the heat to medium, and roast, stirring and shaking the skillet, until golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make as fine a powder as possible. Store in an airtight container in a cool, dark place, about 1 week at room temperature or 1 year in the refrigerator.
Dessert and Tea Masalas
Dessert Masala
Mithai ka Masala
Makes about 1 1 ⁄ 2 cups
Along with raisins and nuts, certain fragrant seasonings are crucial to Indian desserts—cardamom, saffron,
1 ⁄ 2 cup dried yellow split chickpeas (channa dal), sorted
1 ⁄ 4 cup dried white urad beans (dhulli urad dal), sorted
2 teaspoons peanut oil
7 to 10 dried red chile peppers, such as chile de arbol, broken
1-inch ball of seedless tamarind pulp, broken into small bits or 1 tablespoon tamarind powder
1 ⁄ 4 cup ground coriander seeds
1 ⁄ 4 cup grated or shredded dried coconut (kopra)
1 ⁄ 4 cup ground jaggery (gur) or dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground turmeric
1 ⁄ 4 teaspoon ground asafoetida
1. In a medium cast-iron or nonstick wok or skillet, roast together the dals, stirring and shaking the skillet over medium heat until golden, 2 to 3 minutes. Transfer to a bowl.
2. In the same pan, add the oil and stir-fry the red chile peppers and tamarind until a few shades darker, about 2 minutes. Transfer to the bowl with the roasted dal.
3. Still using the same pan, add the coriander and coconut and roast until a few shades darker, 2 to 4 minutes. Mix in the jaggery, salt, turmeric, and asafoetida, and roast until the jaggery melts, 1 to 2 minutes. Mix in the roasted dals, chile peppers and tamarind.
4. Let cool, then grind in a spice or coffee grinder until coarsely ground. Store in an airtight container in a cool, dark place, about 3 months in the refrigerator or 1 year in the freezer.
South Indian Peanut Powder
Moong-Phalli or Nilakkadala Podi
Makes about 1 1 ⁄ 2 cups
Used mainly as a seasoning over steamed rice, the toasty fragrance and soft crunch of peanuts and sesame seeds makes for a lovely topping over yogurt pachadis and green salads. Also, try it over cooked chicken, steamed vegetables, and noodles.
1 ⁄ 3 cup white sesame seeds, dry-roasted ( Dry-Roasting Spices, Nuts, and Flours )
1 teaspoon sesame or peanut oil
5 to 7 dried red chile peppers, such as chile de arbol, broken
3 to 4 tablespoons dried curry leaves
1 teaspoon ground asafoetida
1 cup roasted peanuts, papery skin removed
1. Prepare the sesame seeds. Then, in a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat and stir-fry the chile peppers until a few shades darker, about 1 minute. Add the curry leaves and asafoetida, and stir 30 seconds. Let cool, then grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl.
2. Coarsely grind the peanuts and sesame seeds in a spice or coffee grinder (you may have to do this in 2 or 3 batches). Add to the ground chile pepper mixture and mix well. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.
South Indian Sesame Seed Powder
Til or Ellu Podi
Makes about 1 1 ⁄ 2 cups
This masala is delightful as a last-minute garnish over cooked vegetables, meats, or rice. Or stir-fry some with minced ginger and garlic and use as a masala base for vegetable side dishes.
1 teaspoon Asian sesame oil
2 tablespoons fenugreek seeds
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon ground asafoetida
1 1 ⁄ 4 cups white sesame seeds
1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat, add the fenugreek seeds, red pepper flakes, and asafoetida and stir until golden, about 1 minute.
2. Add the sesame seeds, reduce the heat to medium, and roast, stirring and shaking the skillet, until golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make as fine a powder as possible. Store in an airtight container in a cool, dark place, about 1 week at room temperature or 1 year in the refrigerator.
Dessert and Tea Masalas
Dessert Masala
Mithai ka Masala
Makes about 1 1 ⁄ 2 cups
Along with raisins and nuts, certain fragrant seasonings are crucial to Indian desserts—cardamom, saffron,
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