Goda Masala

Goda masala is used in Maharashtrian cooking and it makes the most amazing dal! I have tried it with toor dal, green moong dal, and mysoor dal.

This is the recipe I used, but I changed it a little. I used less coriander because I don’t have that much left, skipped the bay leaves, left out the cardamom since Tejas doesn’t like it much, and added more dagad phool because it is supposed to make a big difference to this masala and I felt like the stuff I ordered online didn’t have that much flavor. But I really don’t know what it is supposed to smell/taste like so I might just not be familiar enough with it yet to really get what subtleness it brings to a recipe. Anyways, using a lot of it did make it taste yummy and interesting, a new flavor. I might reconsider removing the cardamom next time I make this since I have tried adding a little here and there lately and Tejas hasn’t seemed to notice. Cardamom is funny, I really like it in savory food, but not sweets, whereas Tejas likes it in sweets, but not in savory food. So basically we barely use it. I first started using it in a paneer makhani recipe and loved it that way! But then Tejas never liked my paneer makhani, so…no more cardamom. Anyways, that was a ramble. I made less of it also; my conversions are below.

1 teaspoon oil
2 tablespoons + ¼ teaspoon cumin seeds (jeera)
½ tablespoon caraway seeds (shah jeera)
½ tablespoon cloves
2 tablespoons + ¼ teaspoons sesame seeds
6 tablespoons + ½ teaspoon dried coconut
½ cup coriander powder (instead of whole because I have good fresh ground from Tejas’s mom)
3 tablespoons dagad phool

  1. Heat oil in a skillet and add cumin and caraway and slowly start to get them brown.
  2. Add cloves and continue browning.
  3. Add sesame seeds and continue browning.
  4. Add coconut and continue browning.
  5. Add coriander powder and dagad phool and cook until all ingredients are a rich brown, but not burnt.
  6. Let cool and then grind. I used a coffee grinder. Store in a jar in the fridge to keep the sesame seeds and coconut from going funny.

A note about this recipe:

  • You could brown each ingredient separately, but I am too impatient to do that. I am better off doing it altogether and throwing out a batch if I mess up :-). I add the ingredients from hardy to delicate to keep the delicate stuff from burning as easily.

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