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Dhansak masala recipe video

Dhansak Masala | Video

Authentic dhansak masala recipe to spice up your favorite dhansak curry. Or just sprinkle on salads for extra flavor.
5 from 43 votes
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Course: Curry Paste & Powders
Cuisine: Indian
Prep Time: 15 minutes
Total Time: 15 minutes
Author :Nish Kitchen
Servings 4

Ingredients

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cloves
  • 1 tablespoon black peppercorns
  • 1 teaspoon poppy seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • ½ of small nutmeg
  • 4 dried Kashmiri red chilies or regular dried red chilies
  • 2 dried bay leaves
  • 2 black cardamom pods
  • 2 green cardamom pods
  • 1 large cinnamon stick
  • 1 strand mace optional
  • 1 teaspoon ground turmeric turmeric powder

Instructions

  • Place a large frying pan over low heat.
  • Add coriander seeds, cumin seeds, cloves, black peppercorns, poppy seeds, mustard seeds, fenugreek seeds, nutmeg, red chilies, bay leaves, cardamom pods, cinnamon stick and mace (if using) in a pan over low heat.
  • Stir continuously for about 5 minutes or until the spices are roasted and aromatic.
  • Add ground turmeric. Stir again for a few seconds.
  • Remove from heat.
  • Place in a spice grinder or small food processor. Grind to a fine powder.
  • Store in an airtight container at room temperature for 3-4 months.
  • The aroma and freshness of the spice mix may decline gradually overtime, so make it in small quantities for maximum flavor.

Video

Notes

  • Use whole dried spices and not the powdered version
  • Make sure you roast the spices over low heat. Do not increase the heat to speed up the process
  • Cooking times may vary depending on the amount of spices and size of the pan

Nutrition

Serving: 1g | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 6mg | Fiber: 2g | Sugar: 1g