This recipe is called “Channa masala” in Hi
Yield: Approximately 1½ cups
Used commonly in chickpea dishes and curries, this masala also
goes great with meat dishes.
Ingredients:
½ cup ground coriander seeds
½ cup ground cumin
½ teaspoon ground mace
1 tablespoon cayenne pepper, or to taste
1 tablespoon freshly ground black pepper, or to taste
1 tablespoon ground black cardamom seeds
1 tablespoon ground black salt
1 tablespoon ground dried fenugreek leaves
1 teaspoon ground asafoetida
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
2 tablespoons ground dried pomegranate seeds
2 tablespoons tamarind or mango powder
2 teaspoons ground ajwain seeds
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and
roast all the ingredients except the coriander, black salt,
and turmeric, stirring and swaying the pan over moderate
heat until heated through, approximately two minutes.
Reduce the heat to low and stir until dark brown and
fragrant, approximately three minutes.
Turn off the heat and stir in the coriander, black salt, and
turmeric. Allow to cool completely, then put inside an
airtight vessel and place the vessel in a cool, dark place,
approximately thirty days at room temperature or
approximately one year in a fridge.
