Bisi Bele Bhat Masala

• Produce

  • 10 Byadgi chilies
  • 5 Guntur chilies
  • 5 Kalimirch / black pepper corn

• Baking & Spices

  • 1 Dalchini / cinnamon
  • 1/4 cup Dhaniya / coriander seeds
  • 2 Elachi / cardamom
  • 1 Javitri / mace
  • 2 Laung / cloves
  • 1/2 tsp Methi / fenugreek seeds
  • 1 tbsp Postadana / poppy seeds

• Nuts & Seeds

  • 2 tbsp Coconut, dry
  • 1/2 tsp Zeera / cumin seeds

• Frozen

  • 2 tbsp Chana dal / split bengal gram
  • 6 Curry, leaves
  • 1 tbsp Urad dal / split black gram

• Other

  • Heeng - ¼ tsp
  • Marathi moggu - 4-5

Found on whiskaffair.com

Description

Ingredients

• Byadgi chilies - 10-12
• Guntur chilies - 5-6
• Dhaniya / Coriander seeds - ¼ cup
• Zeera / Cumin seeds - ½ tsp
• Methi / Fenugreek seeds - ½ tsp
• Chana dal / Split bengal gram - 2 tbsp
• Urad dal / Split black gram - 1 tbsp
• Laung / Cloves - 2-3
• Dalchini / Cinnamon - 1 inch piece
• Elachi / Cardamom - 2-3
• Javitri / Mace - 1 inch piece
• Marathi moggu - 4-5
• Kalimirch / Black pepper corn - 5-6
• Postadana / Poppy seeds - 1 tbsp
• Grated dry coconut - 2 tbsp
• Curry leaves - 6-8
• Heeng - ¼ tsp

Directions

• Dry roast both the chilies till slightly aromatic.
• Remove from the pan.
• Dry roast dhaniya, zeera and methi till slightly browned and aromatic.
• Remove from the pan.
• Dry roast chana dal and urad dal till slightly browned.
• Remove from the pan.
• Dry roast laung, dalchini, elachi, javitri, marathi moggu and kalimirch till slightly aromatic.
• Remove from the pan.
• Dry roast poppy seeds till slightly browned.
• Remove from the pan.
• Dry roast coconut till slightly browned.
• Remove from the pan.
• Add all the ingredients in a blender and make a fine powder.
• Store in an airtight container.
• Refrigerate for up to 2 months.