By Aditi Saraswat
July 19, 2026
A spoonful of homemade gunpowder masala can elevate even the simplest of everyday meals. This South Indian spice mix has roasted lentils, chillies, and sesame seeds, making it the perfect match for idli, dosa, simple everyday rice, or even ghee-laden rotis.
½ cup chana dal ½ cup urad dal ¼ cup white sesame seeds 10â12 dried red chillies (adjust to taste) 2 tbsp curry leaves 1 tsp cumin seeds ½ tsp asafoetida (hing) 1 tsp tamarind, chopped (optional) 1 tsp jaggery powder (optional) 1½ tsp salt 1 tsp oil
In a heavy pan, dry roast the chana dal and urad dal separately until they turn golden and fragrant. Transfer them to a plate and let them cool thoroughly.
In the same pan, roast sesame seeds until they begin to pop. Then, roast red chillies, curry leaves, cumin, hing, and tamarind with a little oil until they turn aromatic.
Let all roasted ingredients cool completely before grinding.
Transfer the roasted ingredients to a mixer and add salt and jaggery. Grind to make a coarse, a bit grainy powder and not fine
Let the masala cool thoroughly and then store it in an airtight jar. When you need to use it, just mix it with ghee or sesame oil and enjoy.