New Update
| Main ingredients | Cloves, Black peppercorns, Bay leaves, Cinnamon, Cumin seeds, Coriander seeds, Short grain rice, Split green gram with skin (chilkewali moong dal), Split Bengal gram (chana dal), Pearl millet (bajra) |
| Cuisine | Maharashtrian |
| Course | Powders |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 7-8 cloves
- 10-12 black peppercorns
- 3 bay leaves
- 1 inch cinnamon
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons short grain rice
- 1 tablespoon split green gram with skin (chilkewali moong dal)
- ¼ cup split Bengal gram (chana dal)
- ¾ cup pearl millet (bajra)
Method
- Heat an iron tawa, add cloves, black peppercorns, bay leaves and cinnamon stick, mix and dry roast till fragrant. Transfer into a bowl and allow to cool.
- Similarly, dry roast cumin seeds and coriander seeds for 1-2 minutes on the same tawa. Transfer into the same bowl and allow to cool.
- Add rice, split green gram and Bengal gram on the same tawa, mix and dry roast till golden brown. Transfer into the same bowl and allow to cool.
- Similarly, dry roast the pearl millet for 3-4 minutes on the same tawa. Transfer into the same bowl and allow to cool completely.
- Transfer the roasted mixture into a grinder jar and grind to a fine powder. Sift it through a strainer into a large bowl.
- Allow the masala to cool completely. Once cooled, store into a bharni or an air tight container and use as required.
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