Dal Makhani Masala Powder
Dal makhani masala powder is a combination of fragrant spices, such as fennel seeds, black pepper, mace, and more. These spices are first roasted and ground to a fine powder.
Ingredients
- 5 tsp Coriander seeds
- 1 tsp Black pepper
- 1 tsp Fennel seeds
- 5 pieces Green cardamom
- 15 pieces Dry red chili
- 6 cloves Garlic
- 2 pieces Mace (torn)
- 4 pieces Cinnamon medium-sized sticks
- 1 piece Nutmeg
- 3 pieces Star anise
- ½ tsp Cloves
Instructions
- Take a wok or a frying pan and heat it on a low flame on your oven.
- Put 5 tsp of coriander seeds, 1 tsp of black pepper, 1 tsp of fennel seeds, and 5 pods of green cardamom in the hot wok.
- Stir the spices occasionally until you smell the nice aroma of roasted spices. Transfer the content onto a plate.
- Now put 15 pieces of dry red chilies of medium size in the wok.
- Stir them continuously to roast them slightly but see that the color does not change. Transfer it onto the plate.
- Then put 3 pieces of star anise, two torn pieces of mace, 4 sticks of medium-sized cinnamon sticks, ½ tsp cloves, and one nutmeg and dry roast them.
- Stir the spices continuously for even roasting and prevent them from being burnt. Transfer the content onto the plate as well.
- Put 6 pieces of garlic in the wok. Do not remove the skin from them.
- Do not forget to stir them continuously so that you do not fry them.
- Transfer them onto the plate. Set it aside for some time to cool off.
- Transfer the cooled spices into a grinder.
- Grind them to get your dal makahani masala powder. Check and grind them a couple of times if you want a fine powder.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
- I always use fresh whole spices to make dal makhani masala powder and advise you to do likewise. This adds to the taste and natural flavor of the powder.
- Roast the whole spices in a dry pan patiently to perfection. Keep an eye on their color change. Remove them immediately from the pan when you notice fumes coming out and hear crackling sounds.
- You can go ahead and experiment by adding several other spices and ingredients such as onion or amchur powder for a unique twist in the taste.
- Ensure you make a fine powder of the roasted whole spices. Grind them intermittently in a grinder for a couple of times. You may even strain the husk and grind them separately to achieve a smooth texture.
- I strongly suggest not to make a whole lot of dal makhani masala powder at one shot. Make just enough of it so that you can consume it within a couple of months to enjoy the best taste and flavor.
Nutrition Info (Estimation Only)
Nutrition Facts
Dal Makhani Masala Powder
Amount per Serving
Calories
7
Calories from Fat 2
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.1
g
Sodium
94
mg
4
%
Potassium
26
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
0.2
g
0
%
Vitamin A
161
IU
3
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!