Dhansak masala powder is a special mix of spices used to enhance the taste of dishes like dhansak dal and chicken dhansak. It’s a blend of cumin, coriander, black cardamom, and more that adds a rich and warm flavor to your cooking.
Go through the recipe to make dhansak masala powder at home.
KEY TAKEAWAYS
- Dhansak masala powder is an authentic spice of Parsi cuisine.
- Store the powder in a cool dark place.
- Use the powder in dhansak dal, chicken, mutton, paneer, or vegetable dhansak, rice or kebabs.
- Dhansak masala powder tastes spicy with a little bit of floral flavor and sweetness.
- A few masala powder such as dhana jeera masala powder and garam masala powder offer a similar taste profile.
How to Make Dhansak Masala Powder? (Step by Step Guide with Images)
Step 1: Heat a frying pan on a low flame and put 1 tsp of cumin seeds, 2 tsp of coriander seeds, one black cardamom, about 10 black pepper, ½ tsp of fenugreek seeds, 10 to 11 pieces of cloves, ½ tsp of mace, 2 pieces of bay leaves, 1 tsp of mustard seeds, 5 to 6 dry red chilies, and 1 cinnamon stick of 1-inch size.
Step 2: Stir the content for about 2 to 3 minutes continuously to dry roast them on a low flame.
(Pro tip: Do not roast the spices too much so that they are burnt. Turn the flame off when you can smell the aroma of the roasted spices).
Step 3: Leave the spices on the pan for some time so that they cool off completely.
(Pro tip: If you want to expedite the cooling process, transfer the ingredients to a plate and keep it aside).
Step 4: When the spices have cooled down, transfer them into a clean and dry grinder.
(Pro tip: Do not transfer the spices if they are hot even slightly. The rotating motor of the grinder will also generate heat and together they may result in the clumping of the masala powder).
Step 5: Now, add ½ tsp of turmeric powder to the ingredients in the grinder.
Step 6: Grind the ingredients into a fine powder.
Step 7: Transfer it into a bowl and your dhansak masala powder is ready to be used.
Recipe Card
Dhansak Masala Powder
Ingredients
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 piece Black cardamom
- 10 pieces Black pepper
- ½ tsp Fenugreek seeds
- 10 pieces Cloves
- ½ tsp Mace
- 2 pieces Bay leaves
- 1 tsp Mustard seeds
- 5 pieces Red chilies
- 1 piece Cinnamon stick 1-inch size
- ½ tsp Turmeric powder
Instructions
- Heat a frying pan on a low flame and put 1 tsp of cumin seeds, 2 tsp of coriander seeds, one black cardamom, about 10 black pepper, ½ tsp of fenugreek seeds, 10 to 11 pieces of cloves, ½ tsp of mace, 2 pieces of bay leaves, 1 tsp of mustard seeds, 5 to 6 dry red chilies, and 1 cinnamon stick of 1-inch size.
- Stir the content for about 2 to 3 minutes continuously to dry roast them on a low flame.(Pro tip: Do not roast the spices too much so that they are burnt. Turn the flame off when you can smell the aroma of the roasted spices).
- Leave the spices on the pan for some time so that they cool off completely.(Pro tip: If you want to expedite the cooling process, transfer the ingredients to a plate and keep it aside).
- When the spices have cooled down, transfer them into a clean and dry grinder.(Pro tip: Do not transfer the spices if they are hot even slightly. The rotating motor of the grinder will also generate heat and together they may result in the clumping of the masala powder).
- Now, add ½ tsp of turmeric powder to the ingredients in the grinder.
- Grind the ingredients into a fine powder.
- Transfer it into a bowl and your dhansak masala powder is ready to be used.
Notes
- I use fresh ingredients of top quality to make dhansak masala powder at home. It adds to the authenticity in taste.
- Roast the spices gently on a low flame. Stir continuously. Do not burn them or else it will render a bitter taste.
- Cool the spices completely before grinding to achieve a smooth texture.
- I typically add the turmeric powder at the end of the grinding process to retain its vibrant color.
- Do not use wet spoons to scoop the powder. Moisture will spoil its texture and shelf life.
