Serves: 5
Total Calories: 22

1 teaspoon Asian sesame oil
2 tablespoons fenugreek seeds
1 tablespoon , hot red pepper flake, , or to taste
1 teaspoon ground asafoetida
1 1/4 cups white sesame seeds

1. In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat, add the fenugreek seeds, red pepper flakes, and asafoetida and stir until golden, about 1 minute.

2. Add the sesame seeds, reduce the heat to medium and roast, stirring and shaking the skillet, until golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make as fine a powder as possible. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 22
Calories from Fat: 10

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