Dhansak Masala (Spices for Dhansak)

Dhansak Masala (Spices for Dhansak)

by Niru Gupta

dhansak.masala_205

Dhansak masala might seem tedious at first glance but is totally worth the effort! It’s a popular dish of the Parsi Zoroastrian community and combines elements of Persian and Gujarati cuisine.

Ingredients

250 gm sabut dhania

125 gm jeera

125 gm sabut lal mirch

10 gm shahi jeera

10 gm mustard seeds

10 gm methi dana

10 gm phool pathar (also known ar kalpasi and dagad phool)

1/2 tsp sabut kali mirch

30 gm khus khus

30 gm dal chini

30 gm laung

30 gm tamal patta

30 gm badian

1/8 tsp mace (javitri)

1 nutmeg

Method

Grind all the ingredients together.

Store in an airtight container.

Tagged on:

About Rita

About Rita Jamshed Kapadia Rita has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed on her website at http://parsicuisine.com/cookbooks   Rita's Author page on Amazon is https://www.amazon.com/Rita-Jamshed-Kapadia/e/B00I2V9KKA  

2 thoughts on “Dhansak Masala (Spices for Dhansak)

Comments

error: Content is protected !!
%d bloggers like this: