This is my basic version of Chaat Masala, and it is a quite universal sattvic spice mix. I use this mix in cooking a lot. I add it to soups, stews, and dals, sprinkle it on salads, dips, add zest to hot beverages, dressings, and sauces.
Dry roast all our spices. Roast cumin, sesame seeds, coriander, black pepper, and allspice*** separately. While roasting, watch all your seeds closely, continually stirring. Don’t let them brown as it will ruin the flavor.
When your sesame seeds are almost done, mix in nutmeg, and roast for about a minute, then add ginger powder and turn off the heat right away.
Transfer ingredients to a coffee grinder* and grind to a fine powder.
Place in an airtight spice jar, and store in a cool, dry place*.
Notes
*I have a burr coffee grinder dedicated to spices only; if you have only one coffee grinder just be sure that it is clean and free of coffee particles.**All spices are at their best when freshly made. It is better if consumed within a couple of months as it will lose its potency with time. ***Because each seed has a different density and size, I prefer roasting them separately—this way, we can achieve an even roast and perfect flavor.