Active Time
Total Time
20 MIN
Serves : 1 cup
© Marcus Nilsson

How to Make It

Step 1    

In a medium skillet, toast the sesame seeds over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a small bowl.

Step 2    

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.

Make Ahead

The gunpowder can be refrigerated for up to 3 months.


Urad dal is a tiny, skin-on black lentil. Find it at and

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