Gun powder is a versatile condiment, especially popular in South India. It can be used as a substitute for Sambhar and chutney and can also be used as a seasoning in preparation of vegetables. As it is dry, it has a long shelf life if stored in airtight containers.
Ingredients 1/2 cup black gram (Urad Dal)
1/2 cup Bengal gram ( Chana Dal)
1/4 cup sesame seeds (White Til)
3-4 Red chillies
1/2 tsp Asafoetida
Roast the black gram and bengal gram separately in a pan, until they turn light brown in colour.
Roast the sesame seeds on a very low flame until they splutter.
Roast the red chilies for about 1/2 a minute. You can add more chilies, to make it spicier.
Now transfer all the above ingredients into a mixer.
Add Asafoetida and salt to your taste and grind it finely.
Put it in an air tight container, so that it does not absorb moisture. You can use it as a side dish for idly or dosa. Alternatively, you may also use it for the preparation of sambhar or any vegetables, to add flavor to it.