Prep and Cooking Time: 1 hour.
Ingredients:
15 grams of Dry Coconut Copra
25 grams Bay Leaf
25 grams Dagad Phool (Black Stone Flower)
25 grams of Dry Red Chillies
25 grams Black Pepper
50 grams Cinnamon
50 grams Cloves
50 grams of Black Cardamom
50 grams of Star Anise
50 grams Kharak (Dry Dates)
50 grams Nagkesar (Mesua ferrea)
50 grams Shahi Jeera (Caraway Seeds)
100 grams of Coriander Seeds
25 grams of Cumin Seeds
25 grams of Fenugreek Seeds
15 grams of Black Mustard Seeds
25 grams White Poppy Seeds (Kaskas)
2 tsp Turmeric Powder
Method:
Everything should be dry-roasted in a pan for 3-4 minutes. Transfer the mixture to another bowl and let it cool.
In a Pestle and Mortar, crush till it’s coarsely, then grind everything into powder.
Transfer the powder to an airtight jar.
Dal Masala is ready to use.
NB: This powder should last for 12-18 months.
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