Tuesday, September 6, 2011

Masala Powder

Chana dhal 3 tsp
Urad dhal 3 tsp
Coriander seeds/ powder 2 tsp
Black peppercorns 4-5
Cloves 2
Cardamom 1
Cinnamom 1 inch
Fennel Seeds 1/2 tsp
Cumin 1/2 tsp
Red Chillies 2
Oil 1 tsp

Heat the oil in a pan and add all the items. Fry on medium heat, stirring frequently, until the dals turn golden and aromatic.
Allow the fried items to cool and grind to fine powder.
Store your masala powder in airtight container and will last upto 6-7 months.
This masala powder can be used in subzis, gravies and mixed rice.

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