4 tables spoon cumin seeds
4 tables spoon of coriander seeds
4 table spoon of Black cumin seeds
6 red chilies pods
4 table spoon of Mango powder
2 teaspoon black pepper corn
2 teas spoon kosher salt
1 tbsp. black salt
6 black cardamom
2 tea spoon cardamom seeds
2 tea spoon carom seeds
2 teaspoon pomegranate seeds
16 cloves
6 cinnamon thin 1" sticks
3 table spoon dry mint leaves or Kasoori Methi
½ teaspoon nutmeg
½ teaspoon mace
5 bay leaves
½ teaspoon asafetida
1 teaspoon Fennel seed
Roast all the ingredients in a shallow pan on low-medium heat. (Except all the powder forms) Grind them to powder in a coffee grinder. Mix all other powder and fill in a bottle. This is ready to be used whenever you make Punjabi Chhole. Recipe to follow.
Source of recipe: My dearest Mom Mrs. Kasturben.
Photo by Surekha.
