Chole Masala Recipe
Chole Masala
Punjabi/Dhaba Style Spice Blend for Bengal Gram/Chana Dal Recipes
Submitted By: Taz
Ingredients:
10 Whole Cloves (Laung)
10 Green Cardamom Pods (Choti Elaichi)
5 Dried Red Chiles (Lal Mirch)
4 Black Cardamom Pods (Badi Elaichi)
4 2inch Cinnamon Sticks (Dalchini)
2 Indian Bay Leaves (Tej Patta)
1 Star Anise (Anasphal)
1 inch piece Dried Ginger (Saunth) - can substitute 1 ½ tsp Ginger Powder
2 Tbs Cumin Seed (Jeera)
1 Tbs Caraway Seed (Sajira)
1 Tbs Dried Mango Powder (Amchoor)
1 Tbs Coriander Seed (Dhania Saabut)
1 Tbs White Sesame Seed (Til)
1 ½ tsp Black Salt (Kala Namak)
1 ½ tsp Fennel Seed (Saunf)
1 ½ tsp Black Peppercorns (Kali Mirch)
1 tsp Turmeric Powder (Haldi)
½ tsp Grated Nutmeg (Jaiphal Podi)
Preparation:
- Place a medium, dry skillet over medium-low heat
- Dry roast each of the whole spices one at a time (constantly moving) until each are slightly darkened and fragrant (apx 1-3 minutes each)
- Transfer the roasted spices to a plate or baking sheet and allow to cool completely to room temperature
- Transfer all of the roasted and cooled ingredients to a mortar and pestle, clean coffee grinder, spice mill, or blender and grind into a fine powder
- Add the remaining ingredients to the mixture and thoroughly combine
- Pass the ground mixture through a fine mesh sieve - Regrind any material that doesn't pass through the sieve and repeat
- Use immediately or store in an airtight container in a cool, dark spot for up to 4 months*
*
This spice blend is traditionally used to flavor Punjabi/North Indian Chana dal, Chole, and other Bengal
Gram
recipes but can be used in any dal recipe plus, it is a wonderful substitute for Garam Masala in
almost any
recipe that calls for it. It can also be used as a substitute for Rasam or Sambhar Powder
(though it will not have
the same thickening properties), and even makes a great substitute for 'curry
powder'!
