Enjoy this fragrant, pan-toasted masala in curries, dals, dips, sauces, dressings, grilling rubs for meats, stir-fries, stews and soups. The heat level can be controlled and lessened by removing the seeds from the chili peppers before pan toasting. The recipe will yield roughly 4-5 tablespoons, depending on the size of chili peppers. Double the recipe if desired and store in an air tight container in a cool, dry pantry for later use.
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Ingredients
- 2 smoked chipotle morita chili peppers whole or halved with seeds removed
- 1 Tbsp (4.2g) coriander seeds
- 1 Tbsp (6.4g) cumin seeds
- 2 tsp (7g) chana dal
- 1 tsp (1g) black peppercorns
- 1 tsp (3.2g) black seeds
- 1/2 tsp (2g) fenugreek seeds
- Himalayan pink salt optional, to taste
Ingredients
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Instructions
- In a hot, dry skillet, pan toast the Chipotle Morita chili peppers for 30 seconds, holding them down with a spatula. Flip and repeat on the other sides. Immediately transfer to a plate to cool.
- In the same skillet, dry toast all of the spices for 20-30 seconds, stirring constantly, until darkened and fragrant. Be careful not to burn! Immediately transfer to the same plate as the chili pepper. Allow everything to cool completely.
- Grind the chili peppers and spices to a powder in a spice grinder. Use immediately or store for later use.
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