Dahi bara masala & Kaccha Masala
Two popular Indian/Pakistani spice mixes made from red chilies, cumin and coriander seeds.
Servings: 2 cups
Calories: 200kcal
Ingredients
- 1/2 cup Cumin seeds zeera
- 1 cup coriander seeds saabit dhaniya
- 1 1/2 cup whole round dried red chilies saabit laal mirch
Instructions
- FOR KACCHA MASALA (RAW 3 SPICE MIX)
- Simply put everything in a food processor to get a coarse spice mix. Save in an airtight jar.
- You can use this spice mix for marination and curries etc.
- FOR DAHI BARA MASALA (ROASTED 3 SPICE MIX)
- In a pan, add all the ingredients and roast them at low heat. Stir the contents of the pans occasionally to make sure all the seeds get evenly heated for about 6 to 7 mins.
- When the color of the coriander seeds change from mustard to a golden brown color, turn off the heat and allow the spices to cool down.
- Once cooled, use a food processor to grind the spices into a coarse spice mix. Preserve in an airtight jar.
- This is a roasted spice version so it can also be used for directly sprinkling on top of food and is most commonly used with dahi bareys
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 82g | Protein: 22g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 21g | Sodium: 122mg | Fiber: 42g | Sugar: 9g