Parsi Dhansak Masala (Hot)
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Author johsna69 Yield No Value
Published Oct 11, 2007 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Other Standing Time 1 hour

Recipe of Parsi Dhansak Masala (Hot)

Ingredient Name Quantity Unit
Chilies 5-10 Numbers
Cinnamon Sticks 2 Numbers
Bay Leaves 3 Numbers
Cumin Seeds 1 1/2 Tablespoons
Coriander Seeds 2 Tablespoons
Green Or Black Cardamom 1 Tablespoons
Black Peppercorns 2 Teaspoons
Cloves 1/2 Teaspoons
Fenugreek Seeds 1 Teaspoons
Black Mustard Seeds 1 Teaspoons
Mace 1/2 Tablespoons
Ground Turmeric 1/2 Tablespoons


The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. General Directions: If chilies are used remove seeds from chilies. Dry roast the whole spices over a medium heat until the darken, stirring often to prevent scorching. Cool then grind into a powder. Dry roast any fresh leaves for a few minutes. Grind then add to mixture along with any powdered spices.
Posted Oct 11, 2007

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