Dhanshak Masala

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Dhanshak Masala

Dhansak Masala Powder

Ingredients

  • 1 Kg. Coriander seeds (Dhanya seeds)
  • 200 grams Cumin (Jeera Seeds)
  • 100 grams Black Pepper  (Kali Mirchi)
  • 100 grams Fenugreek seeds  (Methi seeds)
  • 100 grams Black Mustard seeds  (Rai)
  • 300 grams Red Chilies
  • 200 grams Haldi (Turmeric powder)
  • 50 grams Tej Patta  (Tamal Patta)
  • 20 grams Badyan (Black  Flower shaped anise pods)
  • 20 grams Lavang  (Cloves)
  • 20 grams Dalchini  (Cinnamon sticks)
  • 20 grams Dry Soonth  (Ginger powder)
  • 20 grams Elaichi  (Cardamom powder)

Method

Check and clean all Ingredients for debris and keep in sunlight for 1 day.

Roast on Tava taking care to prevent scorching.

Cool. Then grind into a powder in a Ninja Machine or Masala chakki.

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

When ready to use for Dhansak dal tempering / vaghar, take some oil and fry dry masala gently before adding it to the dal.

ParsiCuisine.com

Hi, I'm Rita. I'm Mother to 2 amazing kids, author of several best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1000 recipes on this blog over the last 25 years. Come back often, there's always great new food & recipes coming out of my Indian Parsi Cuisine kitchen in USA!

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