Chana (Chole, Chholay) Masala

• portioner: 1 1/2 c (356 ml)

Ingredienser

1/4 cup (24 g) cumin seeds

1/4 cup (20 g) coriander seeds

1/4 cup (28 g) dried pomegranate seeds (anardana)

2 teaspoons black mustard seeds

2 teaspoons fenugreek seeds

10 whole cloves

2 black cardamom pods

4 green cardamom pods

3 (3-inch / 7.5-cm) cinnamon sticks, broken into pieces

1 teaspoon carom seeds (ajwain)

1 tablespoon whole black peppercorns

5 medium cassia leaves (or bay leaves), broken into pieces

10 whole dried red chiles, broken into pieces

1 tablespoon dried fenugreek leaves (kasoori methi)

2 tablespoons mango powder (amchur)

1 tablespoon ground ginger

1 tablespoon black salt (kala namak)

Vejledning

In a shallow, heavy pan, dry roast the cumin, coriander. pomegranate seeds, mustard, fenugreek seeds, cloves, black and green cardamom pods, cinnamon, carom, peppercorns, cassia or bay leaves, red chiles, and fenugreek leaves over medium heat. Stay close, and shake the pan every 15 to 20 seconds to prevent the spices from burning. They should be just toasted and aromatic. After about 4 minutes of roasting, transfer the mixture to a plate and allow it to cool for 15 minutes.

Once the mixture is cool, transfer it to a spice grinder or the dry jug of a powerful blender, such as a Vitamix. Add the mango powder, ginger, and black salt and process to a fine powder. You may need to grind it in small batches, depending on the size of your grinder. Sift after grinding to get a finer powder. Store in an airtight container for up to 6 months.

Notater

This is the perfect spice blend for the spicy chickpea curry called chana masala. (It's a little confusing, but the dish and the spice blend go by the same name.) The key to this spice blend is the dried pomegranate seeds, which lend a needed sourness to the dish. Sheer perfection!