Ingredients

• 1 kg - dhania seeds (coriander seeds)
• 1/2 kg - lal mirch saboot (whole red chillies)
• 1/2 kg - sukha khopra (dehydrated coconut chopped)
• 100 g - lavang (cloves)
• 100 g - kali mirch (pepper corns)
• 100 g - tejpan (bay leaves)
• 100 g - nakeshwar
• 100 g - dagad phool
• 100 g - masala phool
• 100 g - masala (badi) elaichi (large black cardamoms)
• 100 g - shajira (caraway seeds or white cumin)
• 100 g - haldi ke ganthiye (dry turmeric root)
• 100 g - hing ke tukde (asafoetida in broken form)
• 100 g - til (sesame seeds)
• 100 g - karala
• 100 g - khuskhus (food grade poppy seeds)
• 100 g - dalchini (cinnamon)

How to Make Maharashtrian Black Masala

• Dry roast each of the ingredients on a low flame till well done.
• Do not roast asafetida and turmeric.
• Pound all ingredients together till a coarse powder is formed.
• Store in a clean dry airtight container.