Ingredients:
12 Whole Red Peppers
1 tbsp. Coriander
1 1/2 tbsp. Cumin
1 tsp. Carom seeds
2 in. Cinnamon stick
1 tsp. Whole Black Pepper
4 Cloves
1 in. piece of Dried Ginger
3 tsp. Mango Powder
1/2 tsp. Citric acid
1/2 tsp. Salt
1 1/2 tsp. Black Salt
Preparation:
1) Dry roast whole spices. This will release essential oils which will bring out the unique flavor of the masala.
2) If smoke starts to appear, turn off the the stove. Set the spices off to cool.
3) The dried ginger will not grind in the coffee grinder, so we must grind it in a mortar and pestle.
4) Grind the whole spices first. Stop in between to check and mix with a spoon to check if the whole spices have finished grinding. Stop halfway through and add the powdered spices and grind everything again.
5) Store it in a tight jar for up to a month.
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