Ingredients and ways to use my mom’s spice blend.
Ingredients:
Some combination of these spices (proportions change every time)
- coriander powder
- cumin powder
- turmeric
- mango powder
- asafoetida
- red chili powder
- salt (just a tad)
- pepper
Ideas:
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My favorite way to use it is as potato or eggplant seasoning. Process: roast your potato or eggplant in the oven and sprinkle some of the spice blend on top afterwards.
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This is also a great seasoning for lentil soup. Process: boil your lentils with some salt and pepper (to taste). I use usually use channa dal and boil until completely mushy, which takes about 60-90 minutes on the stove. I add water through the hour based on my desired soup consistency. After boiling, you can use a blender to make it completely smooth if you want to but it’s not required. Remove from heat, add some of the spice mix, and squeeze some fresh lemon juice on top.
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I’ll add to this if I come up with any other good uses!