Goda Masala

Goda Masala is a spice mix commonly used in Maharashtrian cooking. It is an essential part of my kitchen, I use it in several bhajis (veggie dishes) and amtis (daals). I have tried many different kinds of goda masala - homemade and store-bought, but am partial to my MIL's recipe. I only recently started making it at home.

Here's how I make it:

3 cups coriander seeds (dhane)
1 cup sesame seeds (til)
1 cup shredded dry coconut (khobra)
Cinnamon sticks 3 or 4
2 tsps cumin seeds
1 tsp shah jeera (black cumin seeds or caraway seeds)
1 tsp cloves
1 tsp black pepper
1/4 cup dagad phool (stone flower)
Handful of bay leaves
1 tsp mustard seeds
1 tsp methi seeds
3 or 4 black cardamons
1 tbsp asafoetida (hing)
1 tbsp turmeric pwd
1 tbsp red chile pwd
1 tbsp salt
few tsp veg. oil

Take 2 woks. In one, dry roast the following ingredients individually on low heat until aromatic - sesame seeds, dry coconut, cumin seeds, black cumin seeds and mustard seeds.

In the other wok, fry the following ingredients individually on low heat with a little vegetable oil until aromatic - coriander seeds, cinnamon sticks, cloves, black pepper, dagad phool, bay leaves, methi seeds, black cardamons.

Once well roasted, you can keep the dry roasted ingredients together and the oil fried ones together. Let them come to room temperature. Then first dry grind the dry roasted ingredients, followed by the oil fried ones. Mix the two well and again grind them to incorporate all ingredients well. Add salt, turmeric pwd, red chile pwd and hing and mix well.

Store in a dry, air-tight glass/plastic container. It will last for a year.

It is no doubt a time-consuming process, involving lots of ingredients and patience. But for me it is worth the effort 'coz I can't do without it. A little goes a long way here, the above quantity lasts for abt 6 months for me.

Masur amti

This curry uses whole masur and is a good variation for the usual varan/amti. I generally do not sprout the masur, merely soak it for 2-3 hrs, then pressure cook for 3 whistles. If not pre-soaking, the masur can be roasted and pressure-cooked too.



2 cups cooked masur lentils

2 tsp Maharashtrian Goda Masala

1 tsp cumin pwd.

1 tsp coriander pwd.

1/2 tsp red chilli pwd.

2 tbsp jaggery/gul

5-6 pieces of amsul

For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric pwd, curry leaves

For garnish - cilantro, shredded coconut

Heat the oil. Add mustard seeds, when they splutter, add the cumin seeds, asafotida, curry leaves and turmeric pwd. Then add the cooked masur and enough water to get desired consistency. Add the salt, masalas, jaggery and amsul. Mix well and bring to a boil. Garnish with chopped cilantro and shredded coconut.

Note - Amsul is a souring agent like tamarind/lemon juice/amchoor and is available in the Indian grocery stores.

Mung curry

2 cups sprouted, boiled mung beans

1 red potato - diced

1 tsp ginger paste

2 tsp Maharashtrian Goda Masala (Garam Masala or Sambar Masala will also work)

1 tsp cumin pwd

1 tsp coriander pwd

1 tsp red chilli pwd

2 tblsp jaggery

1/2 tsp tamarind paste

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Pinch of asafotida

1/2 tsp turmeric pwd

5-6 curry leaves

Salt to taste

Cilantro and shredded coconut for garnish



Heat oil and add mustard seeds, when they splutter, add cumin seeds, asafotida, curry leaves turmeric pwd. Add the ginger paste, potatoes and 1/2 cup water. Cover and cook for 5-10 mins. until potatoes are cooked. Then add the mung beans, masalas and salt. Mix well. Add enough water to get desired consistency. Boil once. Garnish with chopped cilantro and shredded coconut before serving.

Note - Sprout the mung beans by soaking overnight, drain the water in the morning and put the mung beans in a colander. Cover with a lid & leave for about 12 - 15 hrs. to sprout. I boil the sprouted mung beans in the pressure cooker for 1 whistle.

I usually add some onions and garlic paste to the curry too. However, this time I made it on Thursday, when I avoid these, hence this is the "onion/garlic-less version". If using these, add after the tempering and saute till onions are transculent.

Methi Bhaji and Methi Parathas

Methi Bhaji (Subji)-

This is a dry subji. We call it 'Methi chi peeth perleli bhaji' meaning methi subji with gram flour. I have always loved this item, so much so that whenever I visit my Dad in Mumbai, I always request the cook to make this bhaji the first day I arrive & then atleast once every week while I am there. Methi leaves have a slightly bitter taste and combining them with gram flour and jaggery in this subji wonderfully balances out all the flavors.

Luckily I found fresh methi at the Indian store this Friday, hence got 4 bunches (they were rather small) as I wanted to savor this bhaji and make the parathas too. Here's how I made the bhaji:

4 small bunches of methi leaves - after discarding the stems/roots, washing (very well as it tends to have some mud stuck between the leaves), and chopping in the food processor, it made about 2 cups. If fresh methi is not available, frozen can be used too.

3 tbsp oil (this veg. does need more oil than I normally use)

For the phodni/tadka - 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp hing, 1/2 tsp turmeric pwd.

1 tsp coriander pwd

1 tsp cumin pwd

2 tsp Maharashtrian Goda Masala

3 tbsp jaggery/gul

Salt to taste

1 cup gram flour

Heat half the oil. Add mustard seeds, when they splutter add cumin seeds, hing and halad. Immediately add the chopped methi leaves. Add about 1 cup of water. Cover & cook on medium high for 7-8 mins. Then go in the masalas - coriander pwd, cumin pwd, goda masala and the salt and gul. Stir well & let it cook for another 5 mins.  Give it another good stir. Then sprinkle the gram flour over the bhaji, mix very well, add the rest of the oil. Reduce heat to medium low, cover and cook for another 7-8 mins. so the flour gets steamed.

Thats it. The bhaji is ready. Before I go on to the parathas, let me warn you folks - we rarely have any bhaji left over to make the paratha stuffing. The methi leaves, though they seem like a big pile when cleaning, shrivel up when cooking. The addition of the gram flour does help increase the quantity of the bhaji, but rarely enough to have leftovers. Usually I get 2 bunches of methi leaves and the bhaji with that is good for 1 meal for 3 to 4 people. This time I wanted to have leftovers, hence bought 4 bunches.

Methi Parathas -

Really just an extension of the above dish. Like I mentioned earlier, this subji is fairly dry and as it cools, it becomes dry enough to use as a paratha stuffing, without fear of it oozing out. For the paratha dough, you need -

1 cup whole wheat flour

pinch of salt

water to knead to a soft pliable dough

few drops of oil

Mix the salt with the wheat flour, gradually add water to form dough. Drizzle a few drops of oil & knead some more. Leave it covered with a damp cloth for about 1/2 hr.

To make the parathas, divide the dough into 6 to 8 balls. Flatten each slightly. Cup in the palm & fill about 2 tsps of the methi bhaji. Bring the sides together & seal closed. Press between the palms. Stuff all the dough this way. Then roll out each into parathas dusting a little flour as needed. Roast on medium high tava on both sides using one or two drops of oil until golden brown spots appear. Enjoy hot or roll and pack in aluminium foil for lunchbox. My 5 yr old daughter likes this with boondi raita. I served it with a simple raita of red radishes and green onions in the above picture.

This Methi Subji and Methi Parathas are off to Redchillies Herb Mania Fenugreek event.

Updating this post to send it to the Fenugreek event at What's Cooking, this event was started by PJ.