Dhansakh Masala

By ParsiCuisine.com No comments

1 Kg. Coriander seeds – Dhanya

200 gms. Jeera

100 gms. Black Pepper – Kali Mirchi

100 gms. Fenugreek seeds – Menthi

100 gms. Mustard seeds – Rai

300 gms. Red Chillies

200 gms. Haldi – Tumeric

50 gms. Tej Patta – Tamal Patta

20 gms. Badyan (Black – Flower shaped)

20 gms. Lavang – Cloves

20 gms. Dalchini – Cinnamon

20 gms. Dry Soonth – Ginger

20 gms. Elaichi – Cardamom

Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki.

Let the masala cool. Sieve and fill in airtight containers.


Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks - Rita Jamshed Kapadia

Ask Rita