This special dal ka masala can enhance the taste of any kind of dal. Prepare and save it in a tight container and this can be used for about 6 months.
Ingredients
1 Tbsp Black salt
1 tsp Black Pepper
1 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
1 tsp Dry ginger powder
1 Tbsp Dry Mango Powder
10 cloves
4” Cinnamon Stick
1/2 Nutmeg
1/2 tsp Asfoetida
1 Bay leaf
Procedure
Put all the ingredients in a big plate in sunlight for about 5-6 hours. Dry roast cumin seeds. Coarsely ground dry ginger and mix black salt and keep aside. Add all the jngrefients to the grinder and ground it into a fine powder. If the masala looks thick, sieve and grind the residue again. Let it cool amd store into a tight container.
Ingredients
1 Tbsp Black salt
1 tsp Black Pepper
1 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
1 tsp Dry ginger powder
1 Tbsp Dry Mango Powder
10 cloves
4” Cinnamon Stick
1/2 Nutmeg
1/2 tsp Asfoetida
1 Bay leaf
Procedure
Put all the ingredients in a big plate in sunlight for about 5-6 hours. Dry roast cumin seeds. Coarsely ground dry ginger and mix black salt and keep aside. Add all the jngrefients to the grinder and ground it into a fine powder. If the masala looks thick, sieve and grind the residue again. Let it cool amd store into a tight container.
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