A spice blend to add to any chunky bean/lentil soup

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 1 recipe
  • Category: Condiment
  • Cuisine: Indian, Vegan

Ingredients

  • 1/4 teaspoon Hing/Asofoetida
  • 1/4 teaspoon Nutmeg powder
  • 1/2 teaspoon Dry ginger powder
  • 1/2 teaspoon green cardamom (elaichi powder)
  • 1 teaspoon Pomegranate seeds powder/Anardana (Or 1 teaspoon dry mango powder/Amchur)
  • 1/2 teaspoon rock salt/kala namak

To Roast:

  • 1 big Bay leaf/ Tej Patta
  • 1 Tablespoon Coriander/dhania seeds
  • 2 teaspoons Cumin/jeera seeds
  • 1/2 teaspoon fennel/Saunf
  • 1/2 teaspoon Black pepper corns (kali mirch dane or to taste)
  • 1/3 teaspoon clove/laung (3-4 cloves)
  • 1 Dry red chili
  • 1 stick Cinammon/dal chini (or 1/2 teaspoon cinnamon powder)
  • 2 teaspoons Dry Fenugreek leaves (Kasturi methi or 1 teaspoon fenugreek seeds)

Method

  1. On a thick bottom pan dry roast ingredients one at a time on low-medium heat till you can smell their aroma and coriander seeds start to turn brown. Stir almost constantly. (3-5 minutes)
  2. Cool this mix and grind with the other ingredients. Adjust the spice(chili), and sour(pomegranate seeds and rock salt) to taste. We add a bit more spice and mom adds another teaspoon of dry mango powder for a more sour masala blend.
  3. Store in airtight container for a few months.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.