Black Maharashtrian Masala (Kala Masala) Recipe Recipe

Name: Black Maharashtrian Masala (Kala Masala) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Dhania seeds, (coriander seeds); 1/2 kg Lal mirch saboot, (whole red chillies); 1/2 kg Sukha khopra, (dehydrated coconut minced); 100 gm Lavang, (cloves); 100 gm Kali mirch, (pepper corns); 100 gm Tejpan, (bay leaves); 100 gm Nagkeshar; 100 gm Dagad phool; 100 gm Masala phool; 100 gm Masala, (badi) elaichi (large black cardamoms); 100 gm Shajira, (caraway seeds or possibly white cumin); 100 gm Haldi ke ganthiye, (dry turmeric root); 100 gm Hing ke tukde, (asafoetida in broken form); 100 gm Til, (sesame seeds); 100 gm Karala; 100 gm Khuskhus, (food grade poppy seeds); 100 gm Dalchini, (cinnamon)

Servings: persons

1 kg Dhania seeds, (coriander seeds)
1/2 kg Lal mirch saboot, (whole red chillies)
1/2 kg Sukha khopra, (dehydrated coconut minced)
100 gm Lavang, (cloves)
100 gm Kali mirch, (pepper corns)
100 gm Tejpan, (bay leaves)
100 gm Nagkeshar
100 gm Dagad phool
100 gm Masala phool
100 gm Masala, (badi) elaichi (large black cardamoms)
100 gm Shajira, (caraway seeds or possibly white cumin)
100 gm Haldi ke ganthiye, (dry turmeric root)
100 gm Hing ke tukde, (asafoetida in broken form)
100 gm Til, (sesame seeds)
100 gm Karala
100 gm Khuskhus, (food grade poppy seeds)
100 gm Dalchini, (cinnamon)

1
Dry roast each of the ingredients on a low flame until well done.
2
Don't roast asafoetida and turmeric.
3
Lb.
4
all ingredients together until a coarse pwdr is formed.
5
Store in a clean dry airtight container.
6
Note: This is definitely a lengthy process, and which is why I had recommended buying to those who are short of time.
7
(who isn't).
8
Another problem is availability of all the spices in places outside India.
9
I have not been able to find English equivalents to some of these spices in spite of extensive reference to innumerable dictionaries and enquiries with store owners.
10
Which is the reason why I have not given English names for some of the ingredients.
11
But these spices are abundantly available with storekeepers in India and familiar with their indigenous names.
12
However, good news for those who are willing to make it.
13
The effort is definitely worth it.
14
Beside this masala if properly stored will keep good without refrigeration for almost 2 years!!!
15
For those who are still eager to make the same,
16
I would drop a small tip: Just omit the ingredients you can't lay hands on (except the basic ones like dhania, chilli, coconut and other common ones) and go ahead and try it in a small quantity.
17
The result may not be the same, but I am quite sure it won't be disappointing.
18
All the best.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg Dhania seeds, (coriander seeds), 1/2 kg Lal mirch saboot, (whole red chillies), 1/2 kg Sukha khopra, (dehydrated coconut minced), 100 gm Lavang, (cloves), and more.

Yes, Black Maharashtrian Masala (Kala Masala) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Maharashtrian Masala (Kala Masala) Recipe

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