Misal Masala

Ingredients

• 1 tablespoon oil
• ½ cup roughly chopped dried coconut
• 1 large onion, sliced
• 10-12 garlic cloves, sliced
• 4-5 Kashmiri dried red chillies
• 10-12 pandi dried red chillies
• 7-8 bedgi dried red chillies
• 10-12 black peppercorns
• 7-8 cloves
• 1 black cardamom
• 8-10 green cardamoms
• 2 star anise
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon white sesame seeds
• 1 inch cinnamon 
• ¼ cup coriander seeds
• A small piece of rock asafoetida (hing)
• 1 teaspoon sea salt
• ½ teaspoon poppy seeds (khuskhus)
• 1 teaspoon dried ginger powder (soonth)

Method

1. Heat oil in a non-stick pan, add coconut and onion, mix and sauté till light brown.
2. Add garlic, mix and sauté till golden brown. Transfer onto a parat and set aside to cool down.
3. Heat the same non-stick pan, add Kashmiri dried red chillies, pandi chillies and bedgi red chillies, mix and dry roast for 1 minute. Transfer onto the same parat and set aside to cool down.
4. Heat the same pan again, add black peppercorns, cloves, black cardamom, green cardamoms, star anise, cumin seeds, fennel seeds, white sesame seeds, cinnamon, coriander seeds and rock asafoetida, mix and dry roast till fragrant.
5. Add sea salt, poppy seeds and dried ginger powder, mix and sauté for 1 minute. Transfer onto the same parat and set aside to cool down.
6. Transfer coconut-onion mixture into a grinder jar and grind coarsely. Transfer into a bowl and set aside.
7. Transfer rest of the roasted ingredients into the same grinder jar and grind to fine powder.
8. Add to the ground onion mixture and mix well. Let the mixture cool completely.
9. Store in air tight container and use as required.