Key facts
| From | Parsi cuisine |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Coriander seed
- 8 g Cumin
- 4 g Black pepper
- 2 g Fenugreek seed
- 4 g Cinnamon and cassia
- 2 g Cloves
- 2 g Green cardamom
- 1 g Star anise
- 5 g Dried red chillies
- 2 g Turmeric
- 1 g Nutmeg
Method
- Roast lightly, cool and grind.
Keeps three months.
- Dhansak is traditionally eaten on Sundays with caramelised brown rice.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in dhansak masala?
Coriander seed, cumin, black pepper, fenugreek seed, cinnamon and cassia, cloves, green cardamom, star anise, dried red chillies, turmeric, nutmeg.
How long does homemade dhansak masala keep?
Keeps three months.
How do I use dhansak masala?
Cooked into Parsi dhansak, a lentil and meat stew.
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