Parsi Dhanshak Masala: Recipe by Jenifer Pettigara Mistry
Aruna
As with all Indian Masalas, this recipe for Parsi Dhanshak Masala just needs a lot of love and patience to make. You have to slow roast each individual ingredient and that takes time. But believe you me, the result is a Dhanshak Masala that is aromatic and has a wonderful depth of flavour.
Over low flame, heat a kadhai. Keep the flame low so that you can slow roast the ingredients.
Dry roast each individual ingredient separately till aromatic and to the point that they just start to change colour.
As each ingredient is roasted, transfer to a plate.
Let all the roasted ingredients cool.
Grind the roasted and cooled ingredients to a powder.
Store in an air-tight bottle.
Notes
I made a scaled down version of this recipe (just 1/10 of the quantity) for immediate use. However, if you are using these proportions to make a large batch, then use a little oil when roasting the methi seeds and the chillies.Jenifer’s Tip: We use castor oil as it helps store the masala for longer time.
Keyword Dhana-Jeeru Masala, Dhanshak Masala
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!