Follow by Email

Thursday, March 31, 2011

Gujarati Dal & Subji Masala


This is very aromatic and very spicy masala for Gujarati Dal and subji, Which can be used in both Dal and any Indian subji. I use this masala in my Gujarati dal almost everyday. This masala is perfect for Sev-tameta nu shaak(Sev tomato Subji), Tameta Bataka nu shaak ( Tomato and potato subji), Ravayya nu shaak (Spicy Gujarati Eggplant curry) etc. Use 1-2 tbsp of this masala in any dal like - Dal Makhani, Sambar, rasam, kadhai dal, dal dhokli, etc or in gravies or in curries, it tastes amazing and gives nice red color too.

For this masala, I uses hottest red chilli powder with some common Gujarati spices. One unusual ingredient is Castor oil which works as preservative for this masala to last roughly around 6-8 months. Before using oils, they should be heated and then cooled completely for strong aroma and flavor. Keeping it in sun light adds beautiful dark colors. Sprinkling this masala on cheese sandwich, on biryani, on parathas, or on khakhra, would make a delicious snack.

Ingredients:-


  • 2 cups Hot Red Chilli Powder
  • 1/2 cup Methi Kuria, (Coarsely ground fenugreek seeds)
  • 1/8 cup Rai Kuria, (Cracked Mustard Seed)
  • 10 Cloves
  • 1 tbsp Whole Mustard Seeds
  • 1 tsp Castor Oil, refiend
  • 3-4 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 10 Dried and Crushed Curry Leaves
  • 1-1/4 tsp Amchur (Dried Mango Powder)
  • Regular Salt to taste

Method:-

1. Roast methi kuria lightly in clean saute pan, keep aside. Roast rai kuria in the same pan for 2-3 minutes. And Keep aside. In same pan roast cloves as well. Let it cool completely.

2. Heat oil with mustard seeds, when seeds crackle, turn off the heat and let it cool completely. Warm castor oil and let it cool.

3. Mix red chilli powder, rai kuria, methi kuria, cloves, regular iodized salt, dried curry leaves, castor oil, olive oil with mustard seeds, and amchur.

4. Mix very well and store in air tight jars. Put in the sun light for 2-3 hours for 2 days. Shake masala 2-3 times when it is in sun light.

5. Take out masala in bowl, add kosher salt and mix. If it's too dry add little oil.

Enjoy..

22 comments:

kitchen queen said...

lovely and yummy masala.

Panchpakwan said...

Very authentic and spicy masala powder. Thx for sharing!!

simply.food said...

Lovely masala it looks alittle bit like achar masala. I wonder what it tastes like in dhal, will surely make it and try.

Premalatha Aravindhan said...

Love the flavor of masala...will try this...

Now Serving said...

A very new recipe - Would love to try this - Thanks for this lovely post

Hari Chandana said...

Looks very nice.. very helpful post.. thanks for sharing !!

Indian Cuisine

Nithya said...

Lovely masala and love the clock like presentation ;)

Priya said...

Fabulous spice powder,thanks for sharing..

Swathi said...

I am masala fanatic, this one adds my list looks awesome though.

Cham said...

Very aromatic masala, love the spicy color !

Jay said...

fabulous recipe...nice presentation..
hy dear, Here's an award for u..:)
Tasty Appetite

aipi said...

What a great combo of spices- looks spicy n aromatic!!

US Masala

Sushma Mallya said...

Lovely recipe:)

Laavanya said...

That looks fabulous!

Hamaree Rasoi said...

Masala looks too delicious and mouthwatering. Excellent preparation.

Deepa
Hamaree Rasoi

Peggy said...

This looks like a tasty masala

homecooked said...

I love gujrati dal! Will try this out :)

Sarah Naveen said...

That sounds wonderful..yumm!!

Gulmohar said...

A dash of this in anything will make a huge difference, I bet :-)

Sensible Vegetarian said...

Lovely & delicious masala.

Panchpakwan said...

Long time, how are you dear?

ANU said...

yummy masala...very nice space dear...

happy to follow you...

chk out my space too:
http://anuzhealthykitchen.blogspot.com/