Bisi bele bath masala powder is a homemade spice blend to make bisi bele bath.
Cuisine: Karnataka, South Indian
Servings: 1medium bottle
Author: Dassana Amit
¼cupchana dal(husked and split bengal gram)
1tablespoonurad dal(husked and split black gram)
10 to 12byadagi or bedgi red chilies- less hot dry red chilies
5 to 7guntur red chilies- hot dry red chilies
½teaspoonwhole black pepper
3 to 4cloves
4marathi moggu(kapok buds)
4tablespoonunsweetened desiccated coconut
2teaspoonpoppy seeds(khus khus)
½of a whole maceor 1 small mace (javitri)
½teaspoonfenugreek seeds(methi dana)
12 to 14curry leaves
1teaspoonasafoetida(hing) - optional
Heat a frying pan or a small kadai and first dry roast the coriander, cumin and fenugreek until they are crisp and fragrant. Roast on a slow flame and make sure you don't burn the spices. Remove and keep aside in a plate or tray.
In the same pan, now dry roast the cinnamon, cloves, black pepper, cardamom, mace and marathi moggu till become aromatic. Remove and keep aside in the same plate and tray.
Now add chana dal and urad dal. These take a longer to roast than the spices.
Roast them till you get a nice lentil aroma and the lentils have become browned. Keep aside.
Now dry roast the dry red chilies till they become crisp.
Dry roast the curry leaves till they crisp.
Now roast the poppy seeds till they become light golden.
Dry roast the asafoetida if you plan to add it in the masala powder.
Lastly roast the dessicated coconut till the flakes become golden.
Now let the roasted spices cool. Mix all the spices very well. Break the red chilies in small pieces. Deseed them if you prefer.
Add the ingredients in batches in a dry grinder or coffee grinder.
Grind to a fine powder. Remove from the jar and store the masala powder in an air-tight jar or container. Keep the jar in the refrigerator.