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Dhansakh Masala

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by Meherwan D.Mehta

1 Kg. Coriander seeds – Dhanya

200 gms. Jeera

100 gms. Black Pepper – Kali Mirchi

100 gms. Fenugreek seeds – Menthi

100 gms. Mustard seeds – Rai

300 gms. Red Chillies

200 gms. Haldi – Tumeric

50 gms. Tej Patta – Tamal Patta

20 gms. Badyan (Black – Flower shaped)

20 gms. Lavang – Cloves

20 gms. Dalchini – Cinnamon

20 gms. Dry Soonth – Ginger

20 gms. Elaichi – Cardamom

Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki.

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

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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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