Dry-roasted horse gram and sesame seeds ground with garlic and chilli into a protein-packed, long-lasting dry condiment unique to the Pahadi kitchen.
Ingredients
1/4 cup gahat (horse gram)
1/4 cup white sesame seeds (til)
3 garlic cloves — peeled
2 dried red chillies
1/4 tsp black salt
Regular salt to taste
1 tsp lemon juice
1 tsp mustard oil
Method
Dry-roast horse gram in a pan on medium heat, stirring constantly, for 6 to 7 minutes until fragrant and slightly cracked. Transfer to a plate.
In the same pan dry-roast sesame seeds on medium heat, stirring constantly, for 2 to 3 minutes until they pop and smell nutty. Transfer to the plate.
In the same pan dry-roast garlic cloves and dried red chillies together for 3 to 4 minutes until garlic develops golden spots. Cool everything completely.
Grind the cooled horse gram, sesame, garlic and chillies in a blender or mortar to a coarse dry powder.
Do not add water — this is a dry chutney that stores well.
Add black salt, regular salt and lemon juice.
Mix well. Add mustard oil and mix thoroughly.
Taste — it should be nutty, earthy, garlicky, spicy and tangy.
Store in an airtight jar at room temperature for 2 to 3 weeks.