Parsi Cuisine
How to make Dhansak masala at home

How to make Dhansak masala at home

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.

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10 thoughts on “How to make Dhansak masala at home

  1. 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.

  2. 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

  3. 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 –

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