Dhanshak Masala

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.