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

Last Updated on 1 month by Neha Deshmukh

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

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a wonderfully fragrant and flavorful South Indian spice powder. It’s a blend of urad dal, chana dal, sesame seeds, and red chilies, and honestly, it elevates everything it touches. I first made this myself when I moved away from home and desperately missed my grandmother’s cooking. It’s not quite the same, but it definitely brings back happy memories!

Why You’ll Love This Recipe

This spice powder is incredibly versatile. It adds a beautiful depth of flavor to sambar, rasam, and even simple rice dishes. Plus, making your own spice blends is so much more rewarding than buying pre-made ones – you control the ingredients and the heat level! It’s also surprisingly easy to make, taking just about 15 minutes from start to finish.

Ingredients

Here’s what you’ll need:

• 1 cup Urad dal (Black gram dal) – approximately 200g
• 1 cup Chana dal (Split chickpeas) – approximately 200g
• 30 Red chilies – adjust to your spice preference
• 1 tablespoon Black sesame seeds – about 10g
• 1 piece Asafetodia (Hing) – roughly 2-3g
• 1 teaspoon Salt – about 6g

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Knowing what you’re working with always helps!

Urad Dal (Black Gram Dal) – Varieties & Uses

Urad dal is a powerhouse of protein and flavor. You’ll find different varieties – whole urad dal, split urad dal (the one we’re using here), and skinless urad dal. Split urad dal cooks faster and is perfect for this spice powder. It’s also key in making idli and dosa batter!

Chana Dal (Split Chickpeas) – Regional Differences

Chana dal adds a lovely nutty flavor and texture. It’s used extensively in North and South Indian cuisines. In some regions, they lightly temper the chana dal before adding it to dishes, but roasting it for this powder brings out its best flavor.

Red Chilies – Spice Level & Types

The number of red chilies determines the heat level, so feel free to adjust! I use a mix of Byadagi chilies (for color and mild heat) and Guntur chilies (for a good kick). You can use any variety you prefer – Kashmiri chilies are great for color with minimal heat.

Black Sesame Seeds – Nutritional Benefits & Flavor Profile

Don’t skip the sesame seeds! They add a wonderful aroma and a subtle nutty flavor. Plus, they’re packed with calcium and other essential nutrients. Toasting them really brings out their fragrance.

Asafetodia (Hing) – Unique Properties & Usage

Asafetodia, or hing, has a very pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way! It’s known for its digestive properties and is often used in lentil dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the urad dal in a pan over medium heat until it turns slightly pink – this takes about 3 minutes. Keep stirring to prevent burning! Set it aside to cool completely.
2. Next, roast the chana dal separately until it turns golden brown, around 6 minutes. Again, stir frequently. Let it cool down.
3. Now for the sesame seeds! Toast the black sesame seeds until they crackle and become fragrant – about 2 minutes. Remove them from the heat immediately.
4. Roast the red chilies until they become aromatic and slightly darkened, around 3 minutes. Be careful not to inhale the fumes! Cool completely.
5. Finally, roast the asafetodia until it becomes brittle – this only takes about 2 minutes.
6. Once everything is cooled, transfer all the roasted ingredients to a blender or spice grinder.
7. Grind into a fine powder. Add the salt and pulse a few times to combine.
8. Transfer the spice powder to an airtight container. And that’s it!

Expert Tips

• Cooling is key: Make sure all the ingredients are completely cool before grinding. This prevents the powder from clumping.
• Don’t over-roast: Burnt spices will taste bitter. Keep a close eye on everything while roasting.
• Pulse, don’t blend continuously: Pulsing helps achieve a fine powder without generating too much heat.

Variations

• My Mom’s Touch: My mom always adds a pinch of turmeric powder for extra color and health benefits.
• Friend’s Favorite: A friend of mine likes to add a few curry leaves while roasting the spices for a more complex aroma.
• Extra Nutty: For a richer flavor, add a tablespoon of roasted peanuts or cashews to the mix.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

Reduce the number of red chilies for a milder spice powder. You can even remove the seeds from the chilies to further reduce the heat.

Regional Variations – Tamil Nadu vs. Karnataka

In Tamil Nadu, they often add a bit of coriander seeds to this powder. Karnataka versions sometimes include a touch of cumin seeds.

Festival Adaptations – Use in Special Occasions

This spice powder is often made in larger batches during festivals like Diwali and Pongal. It’s considered auspicious and is used in many traditional dishes.

Serving Suggestions

Sprinkle this spice powder on:

• Sambar and Rasam
• Idli and Dosa
• Upma and Poha
• Vegetable stir-fries
• Even on plain rice with a drizzle of ghee!

Storage Instructions

Store the spice powder 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 powder?

It will stay fresh for up to 6 months if stored properly in an airtight container.

Can I adjust the number of red chilies to control the heat?

Absolutely! That’s the best part – you can customize it to your liking.

What is the best way to grind the spices for a fine powder?

A high-powered blender or spice grinder works best. Pulse the spices instead of blending continuously.

Can I use pre-ground spices instead of roasting and grinding them myself?

While you can, the flavor won’t be nearly as vibrant. Roasting and grinding your own spices makes a huge difference.

What dishes can I use this spice powder in?

So many! Sambar, rasam, idli, dosa, upma, vegetable stir-fries, and even plain rice. It’s incredibly versatile.

Enjoy! I hope you love this spice powder as much as my family does. Let me know in the comments how it turns out for you!