Recipe by Daydream
This is a spice blend originating from Maharashtra in India. Goda' means 'sweet' and in this recipe the sweetness comes from the coconut in the mixture. It is not readily available in shops, so I make a fairly small quantity and store it in an airtight container for up to 4 months. This is an adaptation of Monisha Bharadwaj's recipe, and is an ingredient in Puneri Dal (Yellow Lentils Pune-style) which I am posting separately.
Top Review by Charishma_Ramchandani
This is an awesome masala. I used this in your Puneri dal recipe. I didn't have sesame seeds and poppy seeds on hand, so I had to do without those. This made my dal a true delight! Thank you so much for sharing this OUTSTANDING blend of spices!
- 5 green cardamom pods
- 1 cinnamon stick (1/2 inch)
- 5 cloves
- 2 bay leaves, dried
- 1 -2 teaspoon sunflower oil
- 2 teaspoons sesame seeds
- 2 teaspoons coriander seeds
- 4 teaspoons desiccated unsweetened coconut (or use fresh coconut, grated finely)
- 10 black peppercorns
- 5 cassia buds (optional)
- 2 tablespoons white poppy seeds
Directions See How It's Made
- Split open the cardamom pods and remove the seeds from the husks.
- Discard the husks.
- Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell.
- Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown.
- Stir and watch carefully as the coconut can suddenly burn!
- Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine.
- Store in an airtight container for up to 4 months.