How to make Dhansak masala at home

By Rita Jamshed Kapadia 10 comments

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) (Omit if you are allergic to fenugreek)

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.


Rita Jamshed Kapadia

Many thanks for your visit today. My Cookbook " Manna of the 21st Century, Parsi Cuisine" and other categorized cookbooks in the Parsi Cuisine Series are available on and Amazon Worldwide. Purchase the printed Paperback/s or read the eBook Worldwide. To order autographed cookbook mailed only within USA, email Reviews, Feedback is always welcome! Here or on Amazon. Thanks, Rita


Baby Eggplants with Chutney –

Dec 12, 2019, 9:48 am

[…] 1 tbsp dhansak masala powder […]


Oct 10, 2018, 8:54 am

Thank you so much ❤ for the advice.

Parsi Food Menu Ad Circa 1953 – Parsi Cuisine

Apr 4, 2018, 8:39 pm

[…] of them cleanly pound spices and roll papads. My nose leads to their shop, aromatic waves of these masalas, sherbets and pickles wafting strong. “Our range is better than home-made,” Mandal […]


Nov 11, 2017, 10:49 am

Hello Rayomand Doctor,
Thanks for taking the time to write. Appreciate it.
Dhansak Masala is NOT a standardized spice mixture.
I am sure that there are many variations and every Parsi home or shop has it’s own family recipe.
India Dhansak Masala blend probably differs from the Pakistani one.
In USA, Canada, UK, Parsis who have settled abroad now-a-days use brand-name Badshah, Mangal or other store bought Dhansak masala.
Heck you can even get it on Amazon!
I would say this masala is like a coffee blend.
I would be glad to share your recipe here, with full credit to you, if you are willing to share for the greater good.

raymond doctor

Nov 11, 2017, 2:59 am

No sesame seeds? No dagdi phool. No big elaichi. Just to name a few. Tradtional recipe even adds dried orange peel and roasted dessicated coconut. A total of 33 ingredients. This masala will be overpowered by the coriander


Jun 6, 2015, 9:45 am

Thanks for your reply.

Kapadia kk

Jun 6, 2015, 1:34 pm

As far as i know Dhanshak masala has 33 ingradients.

Parsi Cuisine

Jun 6, 2015, 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 –


Jun 6, 2015, 10:57 pm

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


Jun 6, 2015, 8:27 am

Thanks a lot….