Bhruchi Masala

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Course Spice Mixtures and Pastes

Cuisine Coastal, Gujarat

Servings kg (4 1/2 lb)

Calories 3558 kcal

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

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Bhruchi Masala

Equipment

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Instructions

Nutrition

Ingredients