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
- Heat oil in a skillet and add cumin and caraway and slowly start to get them brown.
- Add cloves and continue browning.
- Add sesame seeds and continue browning.
- Add coconut and continue browning.
- Add coriander powder and dagad phool and cook until all ingredients are a rich brown, but not burnt.
- 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.