{"id":272,"date":"2012-03-02T20:44:38","date_gmt":"2012-03-03T04:44:38","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=272"},"modified":"2012-07-15T16:05:20","modified_gmt":"2012-07-15T23:05:20","slug":"goda-masala","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/goda-masala\/","title":{"rendered":"Goda Masala"},"content":{"rendered":"
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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.<\/p>\n

This is the recipe<\/a>\u00a0I used, but I changed it a little. I used less coriander because I don\u2019t have that much left, skipped the bay leaves, left out the cardamom since Tejas doesn\u2019t 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\u2019t have that much flavor. But I really don\u2019t 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\u2019t 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\u2026no more cardamom. Anyways, that was a ramble. I made less of it also; my conversions are below.<\/p>\n

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1 teaspoon oil
\n2 tablespoons + \u00bc teaspoon cumin seeds (jeera)
\n\u00bd tablespoon caraway seeds (shah jeera)
\n\u00bd tablespoon cloves
\n2 tablespoons + \u00bc teaspoons sesame seeds
\n6 tablespoons + \u00bd teaspoon dried coconut
\n\u00bd cup coriander powder (instead of whole because I have good fresh ground from Tejas\u2019s mom)
\n3 tablespoons dagad phool<\/p>\n

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  1. Heat oil in a skillet and add cumin and caraway and slowly start to get them brown.<\/li>\n
  2. Add cloves and continue browning.<\/li>\n
  3. Add sesame seeds and continue browning.<\/li>\n
  4. Add coconut and continue browning.<\/li>\n
  5. Add coriander powder and dagad phool and cook until all ingredients are a rich brown, but not burnt.<\/li>\n
  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.<\/li>\n<\/ol>\n

    A note about this recipe:<\/p>\n