This recipe is called “Dhansak masala” in Hindi
Yield: Approximately 2½ cup
Typically used with “Dhansak”, a cuisine from Gujrat in West India.
Ingredients:
¼ cup black peppercorns
¼ cup cumin seeds
¼ cup dried curry leaves
¼ cup dried red chile peppers, such as chile de arbol,
broken
¼ cup fenugreek seeds
1 cup coriander seeds
1 tablespoon black cumin seeds
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon mustard seeds
1 tablespoon white poppy seeds
1 teaspoon ground mace
10 bay leaves, crudely broken
2 teaspoons ground black cardamom seeds
2 teaspoons ground green cardamom seeds
2 teaspoons ground nutmeg
4 star anise, broken
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and
roast the coriander, cumin, black cumin, peppercorns,
fenugreek, and chile peppers, stirring and swaying the pan
over moderate heat until the mixture is seems slightly
darker, approximately two minutes. Stir in the curry leaves,
poppy seeds, mustard seeds, anise, and bay leaves and
roast for another minute. Remove from heat.
Allow to cool, then grind using a spice or coffee grinder till
you get a fine powder. Stir in the cinnamon, cloves, black
and green cardamom seeds, nutmeg, and mace. Put inside
an airtight vessel and place the vessel in a cool, dark place,
for approximately thirty days at room temperature or
approximately one year in a fridge.
