Parsi Dhansak Masala

By Tan Can Cook
Modified and Adapted from Bhicoo J. Manekshaw

¹⁄₁₆-inch piece (~⅛ tsp) haldi (हल्दी)
3.125 g kari patte (कढ़ी पत्ते)
15.625 g jeera (जीरा)
3.750 g shahi jeera (शाही जीरा) [Carum carvi]
6.250 g sabut dhaniya (साबुत धनिया)
3.125 g rai (राई)
3.125 g methi dana (मेथी दाना)
3.125 g dalchini ke tukde (दालचीनी के टुकड़े)
3.125 g laung (लौंग)
3.125 g chhoti elaichi (छोटी इलायची)
12.500 g kali mirch (काली मिर्च)
3.125 g khus khus (खसखस)
3.125 g tej patte (तेज पत्ते)
3.125 g sukha santre ke chhilke, with pith removed (सूखा संतरे का छिलका)
3.125 g limoo amani (नींबू अमानी)

Dry roast each ingredient individually with 1–2 tsp of oil on griddle. Cool to room temperature, grind and mix. Store in an airtight glass container and away from light. It can be kept for over one year.