Recipes - Nepali Vegetable Masala

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon dark mustard seeds
• 1 teaspoon fenugreek seeds
• 1 tablespoon dried garlic
• 1 tablespoon dried ginger
• 10 dried red chilies
• 1 teaspoon timur (Himalayan Szechwan pepper)
• 1 tablespoon black peppercorn
• 1 tablespoon turmeric
• 1/4 teaspoon asafetida

Cooking Instructions:

On a pan roast cumin, coriander, mustard, fenugreek seeds, timur and black peppercorn until seeds start to pop and change color. Reserve on a dry sheet of paper to allow cooling. Grind all roasted and other remaining spices into a fine powder. Store in an air-tight container. This all-purpose masala can be used in any vegetarian or non-vegetarian preparations.