• Heat a frying pan over medium-low heat and dry-roast the dried red chilis, stirring continuously. Roast them for about 3-4 minutes, or until the red chilis darken.
• Remove the red chilis from the pan and take them to the bowl or plate.
• Dry roast the Bengal gram (chana dal) in the same pan on low heat until lightly golden. Remove it from the pan and place it in the bowl or plate with red chilis.
• Next, in the same pan, roast the cumin, caraway seeds, fennel seeds, coriander seeds, fenugreek seeds, and yellow mustard seeds over low heat until aromatic for about 3-4 minutes.
• Remove them from the pan and place them on the plate with red chilis. Make sure not to roast these spices on high heat, and they should not get dark brown.
• After that, roast the cinnamon sticks, cloves, black peppercorns, star anise, green cardamoms, black cardamoms, and mace on low heat until aromatic.
• Remove them from the pan and place them on the plate with the other ingredients. Let all the spices cool entirely.
• Take all the roasted ingredients into a blender jar. To this, add nutmeg powder, turmeric powder, dry ginger powder, and black salt.
• Grind the spices into a fine powder. If your blender or grinder does not make the fine powder, I would suggest sieving the masala. Then regrind the remaining large pieces.

Storing Suggestions

• Store Kitchen King Masala in an airtight container away from heat, moisture, and direct sunlight.
• Room Temperature: Up to 3 months
• Refrigerator: Up to 6 months
• Freezer: Up to 1 year
• For maximum freshness, keep a small portion in your spice cabinet and freeze the rest.