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Dhansak Masala


There are several spice blends that are commercially available including Dhansak Masala.

bar Dhansak Masala
However, there is no comparison between the fresh blend that you make at home and the shop-bought varieties that might have been sitting on a store shelf for months.

Picture by Werner Van Peppen

Makes 6-7 teaspoons

4 bay leaves
2 tsp cumin seeds
1 tsp brown mustard seeds
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
½ tsp cloves
5cm/2in piece cinnamon or cassia stick
20 green cardamoms
½ tsp turmeric


Heat a dry frying pan over a medium-low heat. a frying pan and tip in bay leaves, cumin seeds, brown mustard seeds, coriander seeds, black peppercorns, fenugreek seeds, cinnamon or cassia bark and cardamoms. Roast, shaking the pan constantly, for about 3 minutes until you can smell the aroma of the spices.Watch carefully so they do not burn. Leave to cool completely then grind with the turmeric and store the mixture in an airtight container, away from direct sunlight, for up to 6 months


This recipe is taken from the Easy Indian Cookbook published by Duncan Baird Publishers.

(c) 2012

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