This recipe is called “Gosht ka masala” in Hindi
Yield: Approximately 1¼ cups
Sprinkle some of this in your meat curries for great taste!
Ingredients:
¼ cup shelled raw peanuts, with papery red skin removed
1 tablespoon black mustard seeds
1 tablespoon coriander seeds
1 tablespoon fenugreek seeds
1 teaspoon white poppy seeds
10 to 15 dried red chile peppers, such as chile de arbol,
broken
1½ tablespoons sesame seeds
2 tablespoons cumin seeds
2 tablespoons dried yellow split chickpeas (channa dal),
sorted
Directions:
In a moderate-sized cast-iron or non-stick skillet, roast the
peanuts, stirring and swaying the pan over moderate heat
until the mixture seems slightly darker, approximately one
minute.
Put in the chile peppers, dal, cumin seeds, and fenugreek
seeds and roast until a golden colour is achieved,
approximately two to three minutes. Stir in the sesame,
coriander, poppy, and mustard seeds and continue to roast
until seems slightly darker, approximately two to three
minutes. Allow to cool, then grind using a spice or coffee
grinder till you get a fine powder. Put inside an airtight
vessel and place the vessel in a cool, dark place,
for approximately seven days at room temperature or
approximately one year in a fridge.
