Bhuna jeera aur kaali-mirch ka masala
Yield: ½ cup
This one goes great with yogurt and salads
Ingredients:
¼ cup cumin seeds
1 tablespoon hot red pepper flakes, or to taste
3 tablespoons black peppercorns
Directions:
In a small-sized cast-iron or non-stick skillet, roast
separately the cumin seeds, the peppercorns, and the red
pepper flakes, over moderate heat, stirring and swaying the
pan until fragrant and seems slightly darker, approximately
two minutes each for the cumin and the peppercorns, and
just a few seconds for the red chile flakes.
Combine the roasted cumin, peppercorns, and red pepper
flakes. Allow to cool, then put in your pepper mill. Grind and
use as needed. Or, grind crudely using a spice or coffee
grinder, 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.
