A mixture of six whole spices, this masala is best fried or ‘popped’ in oil before adding to foods.
Heat up 2-3 tablespoons of oil or ghee to just shy of smoking and add 1 teaspoon of the seeds. They will pop and sizzle for 3-4 seconds, immediately after take the pan off the heat and add to rice, soups, stews.
May also be added at the beginning of cooking but will need to be popped in oil or ghee first
Wonderful in dal (curried lentils), pilafs and complex curries.