July 26, 2018 How to make Dhansak masala at home

How to make Dhansak masala at home

Dhansak Masala Powder

Ingredients:

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)

Method:

  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.

[amazon_link asins=’B00R65CWSU,B0030DCP52,1496124529′ template=’ProductCarousel’ store=’1447-5689-3485′ marketplace=’US’ link_id=’5c0cdc27-dad3-11e6-bb26-bb48255747cb’]

Cookbook:

[amazon_link asins=’B07H8S28RB,B072BTMNDG,1496124529′ template=’ProductCarousel’ store=’1447-5689-3485′ marketplace=’US’ link_id=’579eca21-cb01-11e8-bd4e-114382223e8a’]

Tagged on:

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

9 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.
    Best,
    Rita

  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 – http://ParsiCuisine.com/dhansak-masala-spices-for-dhansak/

Comments, If you enjoyed this, give it a like and share it !

error: Content is protected !!
%d bloggers like this: