One day I came up with this concoction to add sufficient flavour but not overpowering taste of spices to the dishes that I make.
I have been making this masala and using a few teaspoons for any kind of lentils(masoor or moong) or channa(vatana or Kabuli channa). This gives the lentils and channa dish a beautiful fragrance of spices without the heat.
2 tbsp coriander seeds,(kotfiryo),
1 and 1/2 tbsp cumin seeds,(jeerae),
2 tbsp black pepper(miri),
1 tbsp black cardamom,(masala velchi),
1 tbsp cinnamon (thikhi).
Dry roast all ingredients individually and then grind fine in a coffee grinder.
Store in a dry clean bottle and use as required.
The words in the brackets are the konkani pronunciation of the spices.
This amount is just enough to use a couple of times. It tastes best when fresh as does any kind of ground dry masala.
Increase the amount of black pepper to make it more spicy.
I have used this masala for the Masoor Thondak/Semi-Dry Masoor Curry.