21. RAITA/ DAHI BHALLA MASALA

INGREDIENTS

• Jeera (Cumin seeds) whole - 4 tbs
• Dhania (Coriander) whole - 2 tbs
• Ajwain whole - 2 tbs
• Heeng (Asofoetida) - 1tsp

METHOD

• In a pan, roast Dhania, Jeera and Ajwain one by one  and let it cool. (As the browning speed of all these items varies, it is important to do it individually and not together)
• Roast Heeng powder also lightly on a very low heat for a few seconds. Low heat is important, otherwise it will get burnt.
• In a dry grinder, grind all the ingredients together..
• Stored in an air-tight bottle, it can last a few months.

USEFUL TIPS

• Adds a distinct taste and flavour to Dahi Bhalla, Moong Mangori or any Raita.
• The look and colour of the masala will depend upon the extent of roasting.
• The flavour can be adjusted by changing proportions of various items.