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27 June, 2015

How to make Dhansak masala at home

Comments : 5 Posted in : A Recipe of ParsiCuisine.com, Dhansak Masala, Grains and Lentils, Kasuri Methi, Masala, Recipes, Spices on by : Rita Tags:

Dhansak Masala Powder


1 Kg. Coriander seeds (Dhanya seeds)

200 grms Cumin (Jeera Seeds)

100 grms Black Pepper (Kali Mirchi)

100 grms Fenugreek seeds (Methi seeds)

100 grms Black Mustard seeds (Rai)

300 grms Red Chilies

200 grms Haldi (Turmeric powder)

50 grms Tej Patta (Tamal Patta)

20 grms Badyan (Black Flower shaped anise pods)

20 grms Lavang (Cloves)

20 grms Dalchini (Cinnamon sticks)

20 grms Dry Soonth (Ginger powder)

20 grms Elaichi (Cardamom powder)


  1. Check and clean all ingredients for debris and keep in sunlight for 1 day.
  2. Roast on Tava taking care to prevent scorching.

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

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


5 thoughts on : How to make Dhansak masala at home

  • Kapadia kk
    June 28, 2015 at 1:34 pm

    As far as i know Dhanshak masala has 33 ingradients.

  • June 28, 2015 at 1:28 pm

    Yes, the coriander seeds powder make up the base and bulk of dhansak masala. Coriander also called Dhana, Dhania is the main flavor you have while making dhansak dal.

    Having said that you can of course adjust the quantity to you taste and liking. Keep a good ratio and add more to your mix later. Many times while making my dhansak dar, I add extra coriander or dhana-jeera masala to my saute step (vaghar) at the end.

    We have another recipe online. Do check that out – http://ParsiCuisine.com/dhansak-masala-spices-for-dhansak/

  • June 27, 2015 at 10:57 pm

    Do we really need 1 kg coriander seeds for this masala?

  • June 27, 2015 at 8:27 am

    Thanks a lot….


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