Indian food is very tasty and delicious. The secret is always in the spices. The great thing is that if you make a batchof a masala like this, you can just keep it on hand and make incredibly tastydishes very easily. There are several pre-made powder sold in stores butnothing matches freshly homemade powder.
Chana dal / Slit Bengal gram 3 Tbsp.
Urdh Dal/ Split Black Gram 2 Tbsp.
Coriander Seeds / Dhania 4 Tbsp.
Fenugreek Seeds 1 Tsp.
Cumin Seed 1 Tsp.
Mustard Seeds 1 Tsp.
Poppy Seed / Khus Khus 1 Tsp.
Fennel Seed 1 Tsp.
Cardamom/ elaichi - 1 no.
Cinnamon / dalchini - 1 inch2 piece
Cloves / lavang - 3 to 4
Marathi moggu / kapok buds - 5 to 6
Mace / javitri - little
Dried Red Chilli Byadgi - 15 no.
Dried Red Chilli guntur (spicy variety) 10 no.
Oil - to fry spices 2 Tsp.
- Heat a heavy bottom pan; add 2 tsp of refined oil.
- Add black gram, Bengal gram, coriander seeds, cuminseeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fryfor 5 minutes in medium flame.
- Add Guntur and Byadagi Chilies and stir fry for 8 minutesin low flame.
- Switch off the flame and transfer the dry roasted ingredientsto the plate and mix it well and allow them to cool.
- Transfer it to a mixer jar and grind them together tofine powder. Now Bisi Bele bath powder is ready. Store it in air tightcontainer.
- Ensure no spices are burnt; in that case the taste willbe bitter.
- Usually bisi bele bath is spicy. But if you can’t takemuch spice reduce the chilies.