Preparation and Cooking Time: 45 mins.
Ingredients:
15 grams Whole Dry Coconut (Copra)
25 grams Bay Leaf (Tamal Patra)
25 grams Black Stone Flower (Dagad Phool)
25 grams Dry Red Chillies
25 grams Black Peppercorns
50 grams Cinnamon
50 grams Cloves
50 grams Black Cardamom (Elacho)
50 gram Star Anise (Badiya)
50 grams Kharak (Hard Dry Dates)
50 grams Nagkesar (Mesua ferrea)
50 grams Shahi Jeera (Caraway Seeds)
100 grams Coriander Seeds
25 grams Cumin Seeds
25 grams Fenugreek Seeds
15 grams Black Mustard Seeds
25 grams White Poppy Seeds (Kaskas)
2 tsp Turmeric Powder
Method:
In a pan dry roast everything well for 3-4 minutes. Transfer the mixture into another bowl and let it cool down.
In a pestle and mortar crush in till it’s coarse, then grind everything into fine powder.
Transfer the powder to an airtight jar.
Dal Masala is ready to use.
NB: This powder should last for 12-18 months.
