Black Maharashtrian Masala (kala Masala)

No one, not even the unredeemed, are ultimately outside the will of God (Pr. 16:4; Rom. 9:14-18; 1 Pet. 2:7-8). They are not forced to be lost, but choosing to reject God’s offer of mercy does not somehow free them from the control of God. Even their rejection has been included in the eternal plan of God. This is perhaps the worst part of it for them. In their attempt to be free from God by rejecting Him, even if at the cost of their own souls, they find that there is no such thing. The net of God’s providence includes even the vain attempt to be outside the net.

Walter Elwell

CATEGORY	CUISINE	TAG	YIELD
Grains	Maharashtrian	Bawarch1	1	Servings

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	Nagkeshar
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

INSTRUCTIONS

Dry roast each of the ingredients on a low flame till well done.  Do
not roast asafoetida and turmeric.  Pound all ingredients together till
a coarse powder is formed.  Store in a clean dry airtight container.
Note: This is definitely a lengthy process, and that is why I had
recommended buying to those who are short of time. (who isn't?).
Another problem is availability of all the spices in places outside
India. I have not been able to find English equivalents to some of
these spices in spite of extensive reference to innumerable
dictionaries and enquiries with store owners. That is the reason why  I
have not given English names for some of the ingredients. But these
spices are abundantly available with storekeepers in India and
familiar with their indigenous names. However, good news for those  who
are willing to make it. The effort is definitely worth it. Beside  this
masala if properly stored will keep good without refrigeration  for
almost 2 years!!! For those who are still eager to make the same,  I
would drop a small tip: Just omit the ingredients you cannot lay  hands
on (except the basic ones like dhania, chilli, coconut and  other
common ones) and go ahead and try it in a small quantity. The  result
may not be the same, but I am quite sure it will not be  disappointing.
All the best.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 77 Calories From Fat: 16 Total Fat: 1.9g Cholesterol: 0mg Sodium: 708.6mg Potassium: 675mg Carbohydrates: 11.1g Fiber: 8.3g Sugar: 1.1g Protein: 8.9g