This recipe has been given by the most amazing lady whom I call Nani. She is one of the most interesting woman I know of the older generation. She has a  strong-headed person with the most modern and practical attitude towards life, full of humor and full of life. I first met her at the age of 16 and I am thankful to meet her at such an impressionable age. She has made such a huge impact in my life. She has taught me positive attitude towards life. I still wish that I age as gracefully as she has. She is also one of the most amazing and inspiring women in the kitchen. Dearest Nani, thank you for this fantastic masala! This can be used on sev puri, aloo chat, sukhi bhel as well as in regular bhel.











10-12 kashmiri chillies

2 cups channa dal

1 cup coriander seeds

2 tbsp jeera

2 tbsp til

1/2 tsp methi seeds

1 tsp hingh

coarse salt to tast


Dry roast kashmiri chilles and set a side to cool. In the same pan, dry roast the channa dal. After a few minutes add the remaining ingredients. Dry roast for a few minutes. Once cool, grind coarsely together with kashmiri chillies. Store in an air tight container.

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