| Main elements | Cloves, Black peppercorns, Bay leaves, Cinnamon, Cumin seeds, Coriander seeds, Short grain rice, Split inexperienced gram with pores and skin (chilkewali moong dal), Split Bengal gram (chana dal), Pearl millet (bajra) |
| Cuisine | Maharashtrian |
| Course | Powders |
| Prep time | 15-20 minutes |
| Cook time | 10-Quarter-hour |
| 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 brief grain rice
- 1 tablespoon break up inexperienced gram with pores and skin (chilkewali moong dal)
- ¼ cup break up Bengal gram (chana dal)
- ¾ cup pearl millet (bajra)
Method
- Heat an iron tawa, add cloves, black peppercorns, bay leaves and cinnamon stick, combine and dry roast until aromatic. Transfer right into a bowl and permit to chill.
- Similarly, dry roast cumin seeds and coriander seeds for 1-2 minutes on the identical tawa. Transfer into the identical bowl and permit to chill.
- Add rice, break up inexperienced gram and Bengal gram on the identical tawa, combine and dry roast until golden brown. Transfer into the identical bowl and permit to chill.
- Similarly, dry roast the pearl millet for 3-4 minutes on the identical tawa. Transfer into the identical bowl and permit to chill fully.
- Transfer the roasted combination right into a grinder jar and grind to a effective powder. Sift it via a strainer into a big bowl.
- Allow the masala to chill fully. Once cooled, retailer right into a bharni or an air tight container and use as required.
