Maharashtrian Masale

By Tan Can Cook
Modified and Adapted from Kaumudi Marathé

The classic East Indian spice blend is a primary and essential ingredient in the Mutton Lonvas. As I mentioned in my previous post, my familiarity with the rich flavors of Awadhi and Hyderabadi pakwan led me to doubt that a simple list of ingredients could create a dish flavorful enough for me. However, I was pleasantly surprised to be wrong. The Mutton Lonvas was very tasty and was my first enjoyable experience with the East Indian cuisine of Maharashtra.

25 g Byadagi sukhi lal mirchen (ब्याडगी सूखी लाल मिर्चें)
18.75 g Kashmiri sukhi lal mirchen (कश्मीरी सूखी लाल मिर्च)
18.75 g sabut dhaniya (साबुत धनिया)
6.25 g haldi (हल्दी)
6.25 g amba haldi (आंबा हल्दी)
3 g khus khus (खसखस)
3 g safed til (सफेद तिल)
3 g sarson ke beej (सरसों के बीज)
3 g jeera (जीरा)
3 g kali mirch (काली मिर्च)
1.75 g chhoti elaichi (छोटी इलायची)
1.75 g dalchini ke tukde (दालचीनी के टुकड़े)
1.75 g laung (लौंग)
1.75 g gehun ka atta (गेहूं का आटा)
1.75 g chana dal (चना दाल)
0.88 g shahi jeera (शाही जीरा) [Elwendia persica]
0.88 g tej patte (तेज पत्ते)
0.88 g kala nagkesar (काला नागकेसर) [Cinnamomum cassia]
0.88 g javitri (जावित्री)
0.88 g rampatri / maipatri (रामपत्री / मायपत्रि) [Myristica malabarica]
0.88 g kababchini (कबाबचीनी) [Piper cubeba]
0.88 g hing (हींग)
0.25 g saunf (सौंफ)
0.65 g (⅛) jaiphal (जायफल)

Roast the ingredients slowly on a hot, dry griddle over medium heat until aromatic and crisp.

Grind the nutmeg finely and place it in a large bowl. Grind the chilies finely and add them to the bowl with the nutmeg.

Grind the remaining ingredients finely. Mix them with the ground spices. Store the mixture in airtight glass jars, away from light.