Recipe - Black Maharashtrian Masala (Kala Masala)

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

Dry roast each of the ingredients on a low flame till well done.

Do not roast asafoetida and turmeric.

Pound all ingredients together till a coarse powder is formed.

Store in a clean dry airtight container.

Note: This is definitely a lengthy process, and that is why I had
recommended buying to those who are short of time. (who isn't?).
Another problem is availability of all the spices in places outside
India. 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. That is the reason why
I have not given English names for some of the ingredients. But these
spices are abundantly available with storekeepers in India and
familiar with their indigenous names. However, good news for those
who are willing to make it. The effort is definitely worth it. Beside
this masala if properly stored will keep good without refrigeration
for almost 2 years!!! For those who are still eager to make the same,
I would drop a small tip: Just omit the ingredients you cannot 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. The
result may not be the same, but I am quite sure it will not be
disappointing. All the best.

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