Yield: Approximately ½ cup
This recipe is called “Kashmir ka raita masala” in
Hindi
Ingredients:
¼ cup coriander seeds
½ to 1 teaspoon cayenne pepper
1 tablespoon black mustard seeds
1 teaspoon salt, or to taste
2 rice-size pieces of asafoetida
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 teaspoons ground ginger
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and
roast the coriander seeds, fennel seeds and cumin
seeds, stirring and swaying the pan over moderate heat
until heated through, approximately two minutes. Move to a
container.
In the same skillet, dry-roast the asafoetida and the
mustard seeds until they begin to pop, approximately one
minute. (Cover pan momentarily to contain popping, if
required.) Combine with the coriander-fennel-cumin
mixture.
Allow to cool, then grind using a spice or coffee grinder till
you get a fine powder. Stir in the ginger, cayenne pepper,
and salt. 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.
