Authentic Sesame Seed & Urad Dal Recipe – South Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Sesame Seed & Urad Dal Recipe – South Indian Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a fragrant, flavorful South Indian spice blend made with sesame seeds and urad dal. This isn’t just a recipe; it’s a little piece of my childhood, the aroma instantly transporting me back to my grandmother’s kitchen. It’s surprisingly easy to make, and honestly, once you have a batch, you’ll find yourself adding it to everything.

Why You’ll Love This Recipe

This sesame seed and urad dal blend is a staple in South Indian cooking, adding a wonderful nutty, slightly spicy kick to dishes. It’s incredibly versatile – perfect for tempering dals, sprinkling over rice, or even mixing into yogurt. Plus, making your own spice blends means you control the ingredients and freshness, which makes all the difference! It’s a simple way to elevate your everyday meals.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Sesame seeds
• 1/2 cup Urad dal (split black lentils) – about 100g
• 10 Red chillies (adjust to your spice preference)
• 1 teaspoon Asafoetida (Hing)
• Salt to taste (start with 1 tsp and adjust)
• 2-3 teaspoons Oil (for roasting)

Ingredient Notes

Let’s talk ingredients! A few little tips can really make this blend shine.

Sesame Seeds: Types & Toasting

We’re using white sesame seeds here, which are the most common in South Indian cuisine. Black sesame seeds are also delicious, but they have a stronger, more pronounced flavor – I’ll talk about using those in the variations section! Toasting the sesame seeds is crucial. It brings out their nutty aroma and adds a lovely depth of flavor. Don’t skip this step!

Urad Dal: Varieties & Significance

Urad dal, or split black lentils, is a powerhouse of flavor and nutrition. You’ll find both whole and split urad dal. We’re using the split version here, as it roasts more evenly. It adds a lovely earthy note and helps bind the flavors together.

Red Chillies: Heat Levels & Regional Preferences

The type of red chillies you use will determine the heat level. I usually use Byadagi chillies for a vibrant color and mild heat. You can use Guntur chillies for a spicier kick, or Kashmiri chillies for color with minimal heat. Feel free to experiment!

Asafoetida (Hing): Benefits & Usage

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s fantastic for digestion and adds a unique depth to the spice blend. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, dry roast the sesame seeds in a pan over medium heat. Keep stirring constantly! You’ll know they’re ready when they turn golden and start to pop – this usually takes about 5-7 minutes. Transfer them to a plate to cool completely.
2. In the same pan, heat the oil. Add the red chillies, asafoetida, and urad dal. Roast until the dal turns a beautiful deep red color and becomes fragrant – around 3-5 minutes. Again, constant stirring is key to prevent burning.
3. Let all the roasted ingredients cool down completely. This is important! Warm spices can clump together when grinding.
4. Now, it’s time to grind! Add the roasted chillies, salt, asafoetida, and urad dal to a mixer or spice grinder. Grind into a coarse powder. Don’t overdo it – we want some texture.
5. Finally, add the roasted sesame seeds and pulse briefly, just a few times, to combine. We want to retain some of that lovely sesame seed texture.
6. Mix everything well and store in an airtight container. And that’s it!

Expert Tips

• Cooling is Key: Seriously, let everything cool completely before grinding. It makes a huge difference in the texture.
• Don’t Overgrind: A coarse texture is what we’re after. It releases flavor better when tempered in oil.
• Taste as You Go: Adjust the salt and chilli levels to your liking.

Variations

• Black Sesame Seed Blend: Swap the white sesame seeds for black sesame seeds for a bolder, nuttier flavor. My aunt swears by this version!
• Extra Spicy: Add a few dried red chillies or a pinch of chilli powder for an extra kick.
• With Curry Leaves: Roast a handful of curry leaves along with the other spices for an added layer of aroma.

Vegan Adaptation

This recipe is naturally vegan! No adjustments needed.

Gluten-Free Confirmation

Yes, this spice blend is naturally gluten-free.

Spice Level Adjustment

Want to tone down the heat? Remove the seeds from the red chillies before roasting, or use milder chillies like Kashmiri chillies. For more heat, add a few spicier chillies like Guntur chillies.

Regional Variations – Tamil Nadu vs. Karnataka

While the base remains the same, you’ll find slight variations across South India. In Tamil Nadu, they sometimes add a pinch of turmeric for color and added health benefits. In Karnataka, a small amount of coriander seeds might be included for a slightly different flavor profile.

Serving Suggestions

This spice blend is incredibly versatile! Here are a few ideas:

• Tempering Dal: Add a teaspoon to hot oil and pour over cooked dal.
• Sprinkling over Rice: Mix with a little ghee and sprinkle over hot rice.
• Yogurt Dip: Mix with yogurt for a flavorful dip.
• Vegetable Stir-fries: Add a pinch to your favorite vegetable stir-fry.

Storage Instructions

Store the spice blend in an airtight container in a cool, dark place. It will stay fresh for up to 6 months.

FAQs

What is the shelf life of this spice blend?

Up to 6 months if stored properly in an airtight container in a cool, dark place.

Can I use black sesame seeds instead of white?

Absolutely! Black sesame seeds have a stronger flavor, but they’re a delicious alternative.

What is the purpose of asafoetida in this recipe?

Asafoetida adds a unique savory, umami flavor and aids in digestion.

Can I grind the spices finely instead of coarsely?

You can, but a coarser grind releases flavor better when tempered in oil.

How can I adjust the heat level of this blend?

Use milder or spicier chillies, or remove the seeds from the chillies before roasting.