Bhruchi Masala
Equipment
- Tawa
- Frying Pan
- Mortar and Pestle
- Spice Grinder
- Bowl
- Sieve
- Strainer
- Airtight Container
Ingredients
- 100 g Red Goa chilies Dried
- 1 kg Chana dal (5¼ cups), roasted
- 100 g Turmeric (¾ cup), Ground
- 250 g Cumin seeds (2⅔ cups)
- 250 g Small Coriander seeds (3 cups)
- 250 g Poppy seeds (1¾ cups)
- 10 g Cinnamon (1½ tablespoons), Ground
- 2 tablespoons Cloves
- 20 g White Cardamom pods (¼ cup), seeds only
- 1 tablespoons Black Peppercorns
- 2 Nutmeg Grated
- 2 tablespoons Mace Ground
Instructions
- Heat a tawa or heavy-based frying pan (skillet).
- Dry-roast all the ingredients separately, until light brown.
- Allow to cool.
- Put each into a mortar, and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Mix them all together in a bowl.
- Then sieve (strain).
- Store in an airtight container.
Nutrition
Serving: 2kgCalories: 3558kcalCarbohydrates: 545gProtein: 150gFat: 129gSaturated Fat: 12gTrans Fat: 1gSodium: 321mgPotassium: 6241mgFiber: 241gSugar: 21gVitamin A: 1676IUVitamin C: 53mgCalcium: 5037mgIron: 161mg
Tried this recipe?Let us know how it was!