- 1/2 cup black sesame seeds
- 2 tablespoons whole urad dal (see Note)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon nigella seeds
- 1 tablespoon poppy seeds
- 1 teaspoon kosher salt
How to make this recipe
In a medium skillet, toast the sesame seeds over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a small bowl.
In the skillet, toast the dal over moderate heat, shaking the pan, until lightly browned, 2 minutes. Add the peppercorns and the mustard, cumin and nigella seeds and toast until the seeds start to pop, 2 minutes. Add the poppy seeds and toast for 30 seconds. Transfer the contents of the skillet to a food processor, add the salt and pulse until finely ground. Add the sesame seeds and pulse until incorporated. Store in an airtight container in the refrigerator until ready to use.