How to make Garam Masala
- 200 grams masoor dal
- 200 grams moong dal
- 400 grams toor dal
- 1 kg chicken/mutton
- 1 small sized capsicum
- 2 small sized brinjals
- 1 small sized slice of pumpkin
- 2 small sized onions
- 2 teaspoon methi seeds
- 2 teaspoons turmeric powder
- 2 teaspoon red chilli powder
- 2 teaspoon garam masala powder
- Freshly squeezed juice of 1 lemon
- 3 teaspoon ginger-garlic paste
- Few mint leaves and sliced onions to garnish
- Salt to taste
- 2 teaspoon dry dhansak masala powder (recipe below)-
- 8-10 dry red chillies
- 2 teaspoon cumin seeds
- 5 teanspoon coriander seeds
- 1/4 teaspoon nutmeg powder
- 1/2 teaspoon sesame seeds
- 5 cloves
- 1 black cardamom seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon peppercorns
- 1 cinnamon stick
- 5 teaspoon aniseed(saunf)
- 2 teaspoon mustard seeds
- 3 bay leaves (tejpatta)
- Wash and soak the dals for 5 hours before cooking this dish.
- Also marinate the meat with 2 tsp ginger-garlic paste and salt, keep this overnight or for 4 -5 hours as well.
- Note that the soaking and marination is the key to this dish, so don’t skip it.
- The next step is to finely chop the following vegetables-capsicum, brinjal, pumpkin, and onion.
- Take a large pressure cooker, heat the oil then saute the onion. Add a teaspoon of ginger-garlic paste, fry until the onion becomes golden brown in colour.
- Then add in all the masala powders along with salt according to taste. Stir well till fragrant.
- Put the vegetables in and mix to coat properly with the masala. Let it cook till they become quite soft, then add in all the dals together along with 3 to 4 cups of water.
- Cover the pressure cooker lid and let it cook on a low flame for 10 minutes or until the cooker blows 3-4 whistles.
- In the meantime, take a large pan/pot and heat a little oil. Once the oil is hot, put in the chicken and stir for a few seconds.
- Pour some water into the pot and cover the lid. Lower the flame, let this simmer and cook for 15 to 20 minutes.
- After the dal has cooked, pour it into a separate large pot. Let it cool a bit. Blend this dal mixture with the help of a hand mixer, so that it is even and smooth.
- Take the chicken out from the pan/pot and add it into the large pot with the dal.
- Pour in the lemon juice and let it simmer and cook for another 10 minutes or so.
- Serve warm with a garnish of mint leaves and sliced onions alongside freshly boiled rice.
My Tip: Note- for the dry dhansak masala- Dry roast all the spice separately, except for the nutmeg and reserve. Let it cool down completely till crisp. Blend to a fine powder. Store in an airtight jar. Dry dhansak powder will keep for several months.