Dhanshak Masala
Dhansak Masala Powder
Ingredients
- 1 Kg. Coriander seeds (Dhanya seeds)
- 200 grams Cumin (Jeera Seeds)
- 100 grams Black Pepper (Kali Mirchi)
- 100 grams Fenugreek seeds (Methi seeds)
- 100 grams Black Mustard seeds (Rai)
- 300 grams Red Chilies
- 200 grams Haldi (Turmeric powder)
- 50 grams Tej Patta (Tamal Patta)
- 20 grams Badyan (Black Flower shaped anise pods)
- 20 grams Lavang (Cloves)
- 20 grams Dalchini (Cinnamon sticks)
- 20 grams Dry Soonth (Ginger powder)
- 20 grams Elaichi (Cardamom powder)
Method
Check and clean all Ingredients for debris and keep in sunlight for 1 day.
Roast on Tava taking care to prevent scorching.
Cool. Then grind into a powder in a Ninja Machine or Masala chakki.
Let the Masala cool. Sieve and fill in airtight containers.
When ready to use for Dhansak dal tempering / vaghar, take some oil and fry dry masala gently before adding it to the dal.
