Goda Masala is traditional ingredient, commonly used in a variety of maharashtrian dishes. Mix of many different spices, this masala is not very strong in flavor like the garam masala. It is mainly used in curries, dals and vegetables to add a mild flavor to it.
Some of my childhood memories are attached to this masala. Everytime my mother used to prepare aamti (marathi daal) with this masala the aroma used to fill the entire house. WOW..miss those times !!
Coriander seeds (Dhane) – ½ kg
White Sesame (Pandhare til) – 50 gms
Cumin seeds ( Jeera) – 4 tspns
Caraway Seeds (Shah jeera) – 4 tspns
Cinnamon (Dalchini) – 3 sticks crushed into small pieces
Clove (Lavang) –10
Black Pepper (Kali Mire) – 20-25
Bay leaf (Tamal patra) – 10-15
Dried Red chilies – 7- 8
Dry Coconut – 100 gms
Oil – 8 tspns
- Grate the dry coconut and roast it in a kadhai (wok) on a low flame till golden brown in color. Remove from the kadhai and keep aside to cool.
- In the same kadhai add 1 tspn oil. Roast the coriander seeds on a low flame till they become brown in color. Keep it aside to cool.
- Same way roast all the other spices, every time adding 1 tspn oil to the kadhai before introducing the new spice.
- After all the roasted spices cool down, grind them into a dry grinder.
- Store it in an air tight jar.
This masala can be added to various dal preparations, vegetable dishes.