Parsi Dhansak Masala

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

A small piece of turmeric (~⅛ tsp) (हल्दी)
3.125 g curry leaves (कढ़ी पत्ते)
15.625 g cumin seeds (जीरा)
3.750 g caraway seeds (शाही जीरा) [Carum carvi]
6.250 g whole coriander seeds (साबुत धनिया)
3.125 g black mustard seeds (राई)
3.125 g fenugreek seeds (मेथी दाना)
3.125 g cinnamon sticks (दालचीनी के टुकड़े)
3.125 g cloves (लौंग)
3.125 g green cardamom pods (छोटी इलायची)
12.500 g black peppercorns (काली मिर्च)
3.125 g poppy seeds (खसखस)
3.125 g bay leaves (तेज पत्ते)
3.125 g dried orange peel, with pith removed (सूखा संतरे का छिलका)
3.125 g dried lime (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.