Gun powder masala is an essential spice mix which comprises a mixture of chana and urad dal blended with tamarind and a few aromatic spices.
This versatile masala powder is typically used in South Indian dishes. Join me as I guide you through making this aromatic blend, turning your everyday meals into extraordinary delights.
KEY TAKEAWAYS
- Spice up your meals with gun powder masala, a versatile South Indian spice mix.
- This homemade blend suits kitchen novices and seasoned chefs, adding easy and delicious flavor.
- The mix of chana dal, urad dal, tamarind, and spices creates a bold and spicy taste.
- Personalize your masala with Kashmiri red chili, experimenting with texture to suit your taste.
- Storing this powder in a clean and dry airtight glass container rather than plastic ones will preserve its freshness for a long time. Keep it away from humidity or direct sunlight.
- A few similar powders could be sambar powder, rasam powder, chaat masala powder, and curry powder.
How to Make Gun Powder Masala? (Step by Step Guide with Images)
Step 1: Take a frying pan or wok and first put 4 tbsp of split chickpeas (chana dal) in it.
Step 2: Then add 2 tbsp of black gram split (urad dal) in it.
Step 3: Add 1 tsp of cumin seeds.
Step 4: Also add ½ tsp of fenugreek seeds.
Step 5: Add 5 pieces of dry red chilies to the ingredients.
Step 6: Then add 1 tsp of black pepper.
Step 7: Next, add 1 tsp of mustard seeds.
Step 8: Now, add 15 pieces of garlic without skin.
Step 9: Add ¼ cup of de-seeded tamarind.
Step 10: Add 2 tbsp of fresh curry leaves.
Step 11: Finally, add 2 tbsp of coriander seeds.
Step 12: Stir the ingredients for about 10 to 15 minutes to dry roast them nicely on a low flame.
Step 13: Turn the flame off and let it sit so that the ingredients cool completely.
Step 14: Take a clean and dry grinder.
Step 15: Now pour the ingredients into a grinder.
Step 16: Then add ¼ cup of asafetida directly into the grinder.
Step 17: Now add 1 tsp of Kashmiri red chili powder.
Step 18: Finally, add 2 tbsp salt.
Step 19: Now grind the content and your gun powder masala is ready.
Recipe Card
Gun Powder Masala
Ingredients
- 4 tbsp Split chickpeas (chana dal)
- 2 tbsp Black gram split (urad dal)
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 5 pieces Dry red chili
- 1 tsp Black pepper
- 1 tsp Mustard seeds
- 15 cloves Garlic
- ¼ cup Tamarind de-seeded
- 2 tbsp Curry leaves
- 2 tbsp Coriander seeds
- ¼ tsp Asafetida
- 1 tsp Kashmiri red chili powder (optional)
- 2 tbsp Salt
Instructions
- Take a frying pan or wok and first put 4 tbsp of split chickpeas (chana dal) in it.
- Then add 2 tbsp of black gram split (urad dal) in it.
- Add 1 tsp of cumin seeds.
- Also add ½ tsp of fenugreek seeds.
- Add 5 pieces of dry red chilies to the ingredients.
- Then add 1 tsp of black pepper.
- Next, add 1 tsp of mustard seeds.
- Now, add 15 pieces of garlic without skin.
- Add ¼ cup of de-seeded tamarind.
- Add 2 tbsp of fresh curry leaves.
- Finally, add 2 tbsp of coriander seeds.
- Stir the ingredients for about 10 to 15 minutes to dry roast them nicely on a low flame.
- Turn the flame off and let it sit so that the ingredients cool completely.
- Take a clean and dry grinder.
- Now pour the ingredients into a grinder.
- Then add ¼ cup of asafetida directly into the grinder.
- Now add 1 tsp of Kashmiri red chili powder.
- Finally, add 2 tbsp salt.
- Now grind the content and your gun powder masala is ready.
Notes
- I use fresh ingredients of top-quality to make this powder and advise you to do the same. Take time to roast the ingredients on a low flame to prevent burning.
- Allow the roasted ingredients to cool down completely before grinding. I recommend using a clean and dry grinder.
- Be careful with the salt. Start with 2 tablespoons or less, according to your preference. You can always add more if needed, but once added, you cannot take it out.
- You can add a teaspoon of Kashmiri red chili powder for a vibrant color.
- You may grind the ingredients a couple of times for a finer texture, though I prefer it coarse. It is a matter of personal choice.
