2 tb Cumin seeds
1 1/2 ts Fennel seeds
1 tb Garam masala
1 tb Mango powder
1 tb Black salt
1 ts Cayenne pepper
1 pn Asafetida powder
1/4 ts Ground ginger
Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. (‘Chat’ refers to various snacks and to the North Indian cafes that serve them.) Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that’s quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used. DIRECTIONS: =========== Toast and grind cumin and fennel seeds and combine with remaining ingredients. * Source: Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion – February/March 1993 * Typed for you by Karen Mintzias