Wash moringa leaves thoroughly and dry completely.
Gently dry roast moringa leaves over low heat until they turn crisp; set aside.
Dry roast peanuts on low-medium flame until golden and fragrant. Let them cool, then remove the skins if preferred.
Dry roast sesame seeds on low heat until they begin to pop and become lightly golden.
Allow all ingredients to cool completely before the next step
Add sesame seeds, peanuts, roasted moringa leaves, red chilli powder, and salt to a mixer grinder.
Grind on pulse mode to a coarse or fine powder as preferred. If the blender runs continuously for a long time, it will turn into a paste.
Cool completely before storing in an airtight container. It can be stored at room temperature for 4 to 6 weeks.
