hakuna matata – garam masala

This home-made dahl recipe is slightly adapted from The Complete Asian Cookbook by Charmaine Solomon. She puts in a lot more cinnamon. When making a dish with few spices that includes a garam masala, it is very noticeable when you use your own home-made spice. But in saying that it is good to get into the habit even with dishes with many spices.

4 tbs coriander seeds

2 tbs cummin seeds

1 tbs whole black peppercorns

2 tsp cardamom pods (measure after pods are removed)

1 stick of cinnamon

1 tsp whole cloves

1 whole nutmeg

In a small fry pan separately roast the coriander, cummin, peppercorns, cardamon, cinnamon and cloves.

As each one becomes fragrant, take off the heat and turn out onto a plate to cool.

After roasting, peel the cardamon, discard the pods and keep the seeds for use.

Put all into an electric blender and blend to a fine powder. You could also ground well with a mortar and pestle.

Finely grate over nutmeg and mix in.

Store in an airtight glass jar or container.


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