Dal Masala Powder Recipe

5 from 1 vote
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Ready to spice up your dals? My homemade dal masala powder recipe is here to add a burst of flavor to your everyday lentil dishes.

It’s easy, it’s aromatic, and it’s the secret ingredient you didn’t know you needed.

Let’s dive into making this simple spice blend and take your dal game to the next level!

Dal Masala Powder


  • Elevate dals with easy, aromatic dal masala powder.
  • Simple ingredients such as cumin seeds, black peppercorns, black cardamom, and cloves are needed to make dal masala powder.
  • Roast, grind, and customize with pro tips for the perfect spice mix.
  • Dal masala powder is known for its earthy, subtle kick, smoky richness, and warm sweetness.
  • Explore alternative blends, and enhance dishes like dal tadka, dal makhani, sambhar, chana dal, vegetable curry, and rajma.

Dal Masala Powder Ingredients

How to Make Dal Masala Powder? (Step by Step Guide with Images)

Step 1: Heat a frying pan on a low flame.

Heat a frying pan on a low flame

Step 2: When the pan is sufficiently hot, put 1 tbsp of black peppercorns, 1 tbsp of cloves, and 6 pieces of black cardamom into the frying pan and stir them all together.

Adding 1 tbsp of black peppercorns, 1 tbsp of cloves, and 6 pieces of black cardamom into the frying pan

Step 3: Now add 6 tbsp of cumin seeds into the pan. Stir all the ingredients occasionally to roast them nicely until there is no moisture and you can smell the aroma of roasted spices.

Adding 6 tbsp of cumin seeds into the pan and stirring

Step 4: Pour the roasted spices on a plate and set it aside to cool completely.

Pouring the roasted spices on a plate

Step 5: Transfer all of the ingredients into a grinder.

Transferring all of the ingredients into a grinder

Step 6: Grind the spices nicely to get a fine power. Your dal masala powder is ready.

Dal masala powder is ready

Pro Tips for Making Dal Masala Powder

Roast with Care: Take your time while roasting the spices. A slow roast ensures the flavors develop fully, giving your dal masala powder that extra punch.

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Cool for Perfection: Allow the roasted spices to cool completely before grinding. This helps in achieving a finer texture for your spice blend.

Customize to Taste: Feel free to adjust the quantities of cumin seeds, black peppercorns, black cardamom, and cloves according to your taste.

Storing Tips for Dal Masala Powder

Container: Store your freshly ground dal masala powder in an airtight container to preserve its aroma and flavor for longer periods.

Cool and Dry: Keep the container in a cool, dry place away from direct sunlight and moisture to maintain the spice blend’s quality.

Labeling: Label the container with the date of preparation to keep track of its freshness. Use within a few months for optimal flavor.

Avoid Humidity: Ensure the storage area is not humid, as moisture can spoil the spice blend. Use a moisture-absorbing agent like a silica gel packet if needed.

Minimal Exposure: Limit frequent opening of the container to prevent air and moisture from entering, preserving the potency of the spices.

How Does Dal Masala Powder Taste?

Earthy: A harmonious blend of earthy cumin, imparting a grounded flavor.

Subtle Kick: Feel the mild heat from black peppercorns, adding a subtle kick.

Smoky: Taste the smoky richness contributed by black cardamom.

Warm and Sweet: Feel the warm and sweet undertones from cloves.

Robust and Nuanced: The robust and nuanced taste transforms ordinary dals into a delightful culinary experience.

Dal Masala Powder Featured Image

Dal Masala Powder Alternatives

Garam Masala Powder: Infused with warming spices, garam masala brings a different dimension to your dals, imparting a rich and aromatic taste.

Sambhar Powder: Bursting with South Indian flavors, sambhar powder adds a tangy and spicy kick to your lentil-based recipes.

Rasam Powder: Known for its tangy and peppery notes, rasam powder can be an excellent substitute, especially if you enjoy a zestier flavor.

Curry Powder: A versatile blend, curry powder introduces a mix of spices that can complement the taste of your dals with a hint of sweetness and warmth.

Cumin-Coriander Powder: For a simpler yet effective alternative, the combination of cumin and coriander powder provides a mild, earthy flavor to your lentil dishes.

What Dishes Can Dal Masala Powder be Used in?

Dal Tadka: Enhance the classic dal tadka with a generous pinch of your homemade masala powder, adding layers of complexity to this beloved dish.

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Dal Makhani: Elevate the richness of dal makhani by incorporating dal masala powder, giving it an earthy and smoky flavor.

Sambhar: Add a South Indian twist to your sambhar by sprinkling in some dal masala powder for an extra burst of aroma and warmth.

Chana Dal: Transform chana dal into a flavorful delight by seasoning it with the robust and nuanced taste of your homemade masala powder.

Vegetable Curry: Use dal masala powder in your favorite vegetable curry to infuse it with a unique blend of spices, making it a standout on your dining table.

Rajma: Bring a new dimension to your rajma preparation by incorporating the warm and sweet undertones of cloves from your masala powder.

Recipe Card

Dal Masala Powder Featured Image

Dal Masala Powder

By Mita Mondal
Dal Masala Powder: A spice blend that enhances the flavor of everyday lentil dishes, such as dals, with its aromatic and easy-to-make combination of cumin seeds, black peppercorns, black cardamom, and cloves.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Condiments
Cuisine Indian
Servings 10 tbsp
Calories 16 kcal


  • 6 tbsp Cumin seeds
  • 1 tbsp Black pepper
  • 6 pieces Black cardamom
  • 1 tbsp Cloves


  • Heat a frying pan over low heat.
  • Once the pan is hot enough, add 1 tbsp of black peppercorns, 1 tbsp of cloves, and 6 pieces of black cardamom. Stir them together in the pan.
  • Add 6 tbsp of cumin seeds to the pan. Stir the ingredients occasionally while roasting them until there's no moisture left, and you can smell the delightful aroma of the roasted spices.
  • Once roasted, pour the spices onto a plate and let them cool completely.
  • Put all the cooled spices into a grinder.
  • Grind the spices thoroughly until you achieve a fine powder texture. Your homemade dal masala powder is now ready to use!
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Ingredient Quality: Ensure the spices used are fresh and of good quality for the best flavor. Opt for whole spices rather than pre-ground ones for superior taste and aroma.
Roasting Technique: Take care not to burn the spices while roasting. Maintain a low heat and stir the spices continuously to evenly roast them, releasing their essential oils and enhancing the flavor.
Cooling Process: Let the roasted spices cool down entirely before grinding. Grinding warm spices can lead to moisture accumulation, affecting the texture and shelf life of the powder.
Customization: Feel free to adjust the quantities of individual spices according to your taste preferences. Experiment with different proportions to tailor the flavor profile to your liking.
Storage Tips: Store the dal masala powder in an airtight container placed in a cool, dry, and dark location to maintain its freshness and potency. Consider labeling the container with the preparation date for reference.
Shelf Life: While homemade spices don't contain preservatives, dal masala powder can generally last for several months if stored properly. However, its potency might diminish over time, so try to use it within a reasonable timeframe for the best flavor.

Nutrition Info (Estimation Only)

Nutrition Facts
Dal Masala Powder
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Elevate your culinary journey with the easy-to-make and aromatic dal masala powder.

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Transform ordinary dals into extraordinary delights, exploring a symphony of earthy, smoky, and nuanced flavors.

Spice up classics like dal tadka and dal makhani, or venture into diverse alternatives—your everyday lentil dishes will thank you.

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