Bisi Bele Bath Masala Recipe
Bisi Bele Bath Masala
'Hot Lentil Rice' Spice Blend
Submitted By: Taz
Ingredients:
12 Dried Byadgi Chile Peppers (Byadgi Mirch)
4 Dried Guntur Chile Peppers (Guntur Mirch)
2 Tbs Dry Coconut (Nariyal) - grated
2 Tbs Coriander Seed (Dhania Saabut)
1 ½ tsp Large Split Yellow Lentils (Chana Dal)
1 tsp Split Black Lentils (Urad Dal)
¼ tsp Fenugreek Seed (Dana Methi)
¼ tsp White Poppy Seed (Khus Khus)
2 Green Cardamom Pods (Choti Elaichi)
1 inch piece Cinnamon (Dalchini)
½ inch piece Mace (Javitri)
3 Kapok Buds (Marathi Moggu
/
Semul)
Preparation:
- Place small to medium dry skillet over low/medium-low heat
- Add chiles, coriander seed, lentils, cardamom pods, kapok buds, cinnamon, and mace to the hot, dry, skillet and toast while constantly moving the spices until the dal are golden brown in color (apx 4-5 minutes)
- Transfer to a plate or pie pan and set aside
- Add fenugreek seed and poppy seed to the same skillet and dry roast until the fenugreek seed darken and poppy seed turns golden (apx 3 minutes)
- Transfer to the other roasted spices
- Add coconut to the same skillet (off the heat) and roast using the residual heat in the pan until slightly darkened/golden - transfer to other spices and allow to cool to room temperature
- Place toasted ingredients in a clean coffee grinder, spice mill, or mortar and pestle and grind into a slightly coarse powder
- Use immediately or store in an airtight container in a cool dark spot for up to 6 months
