Black Masala or Goda Masala

Ingredients:

Coriander seeds -  500 grams
Cumin seeds - 125 grams
Sesame seeds - 100 grams
Red chili peppers - 100 grams
Dry coconut - 100 grams
Dagad phool or Kallupachi (Black Stone Flower) - 25 gms
Nagakeshar - 20 grams

Shahajeera (black cumin seeds) - 10 grams

Cloves - 10 to 20 grams  (use 10 for milder flavor)

Cinnamon - 10 to 20 grams (use 10 for milder flavor)

Peppercorn - 10 grams

Turmeric - 1 Tb

Bay leaf - 50 grams

Hing (asafoetida) - 2 tsps

Salt - 1 Tb

Peanut oil to shallow fry

Recipe:

Add a little oil (2-3 tsps) in a nonstick pan. 

Fry ingredients with following order.

Start with Hing powder /asafoetida.  Stir well in oil

Add Turmeric powder. Stir well in oil

Add dry coconut and cook on a very low heat until golden and remove it to a bowl.

Add little oil each time for the rest of the ingredients and roast them one by one.
Once roasted transfer them to the bowl.

Be careful when you roast cloves and black peppercorn ( they can pop and burn you)

Once all the ingredients are roasted, mix them well and grind them in a blender/mixer and store the masala in a tight lid glass jar.  Store it in a freezer so that it won't go rancid and will last for months.
Just take out enough every time that will last for a month in your spice box.

Notes: 

1) Every family has their own masala recipe in India. This recipe is my family recipe.  It came from 
my mom's mom, my maternal grandmother (Mrs. Pramodini Joshi) to my mom (Mrs. Sheela Datar) and now to me.  

2) Dagad phool - make sure it is free of soil /stones. 

3) Nagakeshar - It looks lot like cloves.



4) Glossary of Spices & Condiments - Indian Names
http://www.syvum.com/recipes/indian/glosss1.html

5) What is asafoetida?   
http://en.wikipedia.org/wiki/Asafoetida