Dal masala
Gujarati spice blend for dals and kadhi. Makes about 600 g
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.
- Total time
- 20 min
- Difficulty
- medium
- Serves
- 1
Ingredients
Method
0/5 doneStep 1: Heat 1 tbsp oil in a heavy pan over a very low heat.
Step 2: Add 3 ½ oz coriander seeds, 1 ¾ oz cinnamon sticks, 1 ¾ oz cloves, 1 ¾ oz fenugreek seeds and 3 ½ oz cumin seeds and roast, stirring all the time, until fragrant and a shade darker. Keep the heat low: burnt fenugreek turns the masala bitter.
7 minStep 3: Tip onto a large plate and let the spices cool completely.
20 minStep 4: Mix in 3 ½ oz black peppercorns, 1 ¾ oz star anise (badiana), 1 ¾ oz black cardamom (elcho), 1 ¾ oz dagad phool (stone flower), 1 ¾ oz aniseeds and 1 ¾ oz ground ginger, and grind everything to a fine powder in batches.
Step 5: Sieve the mixture, regrinding any coarse bits. Store in an airtight jar, away from light and heat, and use within 3 months for the best flavour.
Badal Patel
Good to know
- How long does dal masala take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cinnamon sticks?
- ½ tsp ground cinnamon per stick.
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