* 1/2 cup red lentils * 1/2 cup yellow mung beans * 1/4 cup chana dal * 1/4 cup roasted gram dal * 2 tbsp toasted sesame seeds * 1 tbsp neutral oil * 1 tbsp cumin seeds * 2 tsp black peppercorns * 8 dried red chilies * 1 sprig curry leaves * 1/2 tsp ground coriander or 1 tsp coriander seeds * pinch hing * 1 tsp salt
###Instructions
1. Heat a pan on medium heat. Dry roast red lentils, mung beans, chana dal and roasted gram dal separate until they change color slightly – they will also be aromatic. Remove and let cool. 1. To the pan, add oil, cumin seeds, black peppercorns and dried chilies and lightly toast. Add curry leaves, coriander powder and hing and continue to sauté lightly. 1. Cool everything completely. Grind the mixture in Step 2 until you get a fine powder. 1. Combine all roasted lentils into the blender or spice grinder. Pulse until you get a coarse, sand-like texture. Don’t over-blend – it should be slightly gritty, not smooth.
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###Ingredients
* 1/2 cup red lentils
* 1/2 cup yellow mung beans
* 1/4 cup chana dal
* 1/4 cup roasted gram dal
* 2 tbsp toasted sesame seeds
* 1 tbsp neutral oil
* 1 tbsp cumin seeds
* 2 tsp black peppercorns
* 8 dried red chilies
* 1 sprig curry leaves
* 1/2 tsp ground coriander or 1 tsp coriander seeds
* pinch hing
* 1 tsp salt
###Instructions
1. Heat a pan on medium heat. Dry roast red lentils, mung beans, chana dal and roasted gram dal separate until they change color slightly – they will also be aromatic. Remove and let cool.
1. To the pan, add oil, cumin seeds, black peppercorns and dried chilies and lightly toast. Add curry leaves, coriander powder and hing and continue to sauté lightly.
1. Cool everything completely. Grind the mixture in Step 2 until you get a fine powder.
1. Combine all roasted lentils into the blender or spice grinder. Pulse until you get a coarse, sand-like texture. Don’t over-blend – it should be slightly gritty, not smooth.
[Source](https://browngirlveganeats.com/homemade-protein-powder-indian-gunpowder/)