Sesame Chutney Powder

This Sesame Chutney powder is very easy to prepare. One can easily add 1/8 C. of freshly toasted Flax seeds along with the sesame seeds to boost the fiber and nutrient content. It can be served with Idli, Dosa, and Parupu (Dhal) adai, sometime over the steamed Rice with cold pressed sesame oil.

Ingredients:

1/3 C. channa dhal

1/3 C. urad dhal

1/3 C. raw sesame seeds

1 1/2 T. red chili powder

2 t. salt

1/8 t. asafoetida powder (optional)

T.=Tablespoon, t.=teaspoon

Method:

Dry toast the channa dhal, urad dhal and sesame seeds separately in a non stick skillet over medium-high heat for 3-4 min. each, stirring continuously (until seeds give out a nutty smell; watch carefully, it will burn easily) spread them each in a separate plate to cool down.

When the dhals are cool to the touch, coarsely powder them using a blender and transfer them to a bowl. Next powder the sesame seeds, chili powder, asafoetida, and salt for 1-2 min. (During the powdering, the sesameseeds might clump together and make the powdering difficult. If it happens, add the already blended dhal powder (incorporate) with the sesame to help the powdering process.). Then mix all the powders thoroughly and pack it in a airtight glass jar and store it in the refrigerator. It will keep for about 3 to 6 months in the refrigerator. Above ingredients will yield 1 jar (12 to 13 OZ).

Note: Since this chutney powder is going to be kept for few months, do not increase the salt. When the time goes by, all the flavor will mingle together.