RAJASTHANI MASALA - LEENA SPICES PRODUCT

RAJASTHANI MASALA - LEENA SPICES PRODUCT

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An aromatic blend of spices from the desert land of India. This spice is most often cooked with ghee, butter, yoghurt, or milk.

Can be used with any kind of meat, poultry, or vegetables.

INGREDIENTS

Black Pepper

Cardamom

Cilantro

Cinnamon

Cloves

Coriander

Ginger Powder

Hing (Asafoetida)

Mint

Onion Powder

Paprika

Roasted Cumin

Turmeric

RECIPE FOR RAJASTHANI PANCHMEL DAL

INGREDIENTS

• 50g chana dal (yellow split peas)
• 50g black urad dal split (black gram)
• 50g yellow moong dal (yellow split gram)
• 50g toor dal (split pigeon peas)
• 50g moth dal (Turkish gram)
• 3 tbsp ghee or oil
• ½ tsp cumin seeds
• 1 tsp ginger, crushed
• 1 large tomato, chopped
• 1 ½ tsp Leena Rajasthani masala
• Salt to taste
• Kashmiri chilli to taste

METHOD

1. Mix the lentils in a bowl, and soak in water for 45 minutes.
2. Add the lentil mix to a saucepan filled with 3 cups of water. Cook on low heat until the lentils have softened. Keep aside, with the water.
3. Heat the ghee or oil in a saucepan over medium heat. Add the cumin seeds and fry until they split.
4. Add the ginger and cook for 2 minutes.
5. Add the tomato and mix well with the ginger.
6. Add the Rajasthani masala, salt, and Kashmiri chilli. Cook for a few minutes, until the oil starts to separate from the gravy.
7. Add the gravy mixture to the saucepan with the previously cooked lentils. Cook for a further 10 minutes.
8. Garnish with fresh coriander and serve with rice or roti.