Dhansak Masala

Dhansak Masala

A toasted Parsi spice blend that gives dhansak its warm, tangy depth.

Total 20 min Makes 6 oz Calories 28/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry-roasted spice mix combines coriander, cumin, and warming spices with a touch of dried fenugreek for the characteristic bittersweet edge of Parsi dhansak. Toasting the whole spices before grinding coaxes out their oils, giving the blend a deeper aroma than store-bought versions. Use it to season lentil and vegetable stews or meat dhansak.

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 teaspoons cumin seeds, additional for balance
  • 1 tablespoon dried red chiles, stemmed
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 1 tablespoon cinnamon stick, broken into pieces
  • 6 whole cloves
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon whole star anise, broken
  • 1/2 teaspoon ground nutmeg

Method

  1. Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, dried red chiles, green cardamom, black cardamom, cinnamon stick, cloves, bay leaves, and star anise.

  2. Toast the spices, shaking the skillet frequently, until fragrant and a shade darker, about 4 to 5 minutes. Watch closely so nothing scorches.

  3. Add the dried fenugreek leaves to the skillet and toast for 30 seconds more, just until aromatic.

  4. Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes, so grinding produces a fine, dry powder.

  5. Transfer the cooled spices to a spice grinder or mortar and pestle and grind to a fine powder.

  6. Sift the ground spices through a fine strainer, regrinding any coarse bits left behind, until all of it is a uniform fine powder.

  7. Stir in the ground turmeric and ground nutmeg until evenly combined.

  8. Store the dhansak masala in an airtight jar away from light and heat; use within 3 months for best aroma.

Rate this recipe

★ 3.7 (1)

Dhansak Masala

This dry-roasted spice mix combines coriander, cumin, and warming spices with a touch of dried fenugreek for the characteristic bittersweet edge of Parsi dhansak. Toasting the whole spices before grinding coaxes out their oils, giving the blend a deeper aroma than store-bought versions. Use it to season lentil and vegetable stews or meat dhansak.

20 min 6 oz 28 cal

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 teaspoons cumin seeds, additional for balance
  • 1 tablespoon dried red chiles, stemmed
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 1 tablespoon cinnamon stick, broken into pieces
  • 6 whole cloves
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon whole star anise, broken
  • 1/2 teaspoon ground nutmeg

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, dried red chiles, green cardamom, black cardamom, cinnamon stick, cloves, bay leaves, and star anise.

  2. 2

    Toast the spices, shaking the skillet frequently, until fragrant and a shade darker, about 4 to 5 minutes. Watch closely so nothing scorches.

  3. 3

    Add the dried fenugreek leaves to the skillet and toast for 30 seconds more, just until aromatic.

  4. 4

    Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes, so grinding produces a fine, dry powder.

  5. 5

    Transfer the cooled spices to a spice grinder or mortar and pestle and grind to a fine powder.

  6. 6

    Sift the ground spices through a fine strainer, regrinding any coarse bits left behind, until all of it is a uniform fine powder.

  7. 7

    Stir in the ground turmeric and ground nutmeg until evenly combined.

  8. 8

    Store the dhansak masala in an airtight jar away from light and heat; use within 3 months for best aroma.