Open this up and place a tiny bit on your tongue...yes that does taste like egg!
Kala namak or Bir Noon is a type of rock salt - also called Black Salt.
It is naturally pink when ground and has a delicious, pungent sulphurous aroma. It is found mostly in the Himalayan mountains.
It is used through South East Asia. You will find it in Chaat masala, and chutneys.
This is a staple in the vegan pantry, as it imparts an 'eggy' flavour. It will often be found in a tofu scramble or in vegan mayo.
This can be used to sprinkle on fruit - especially watermelon.
DirectionsSet up a frying pan on medium heat. When hot, put the cumin, coriander, and fennel seeds on it.
This recipe for chaat masala makes just under 1 cup of the masala, so multiply the ingredients if you need more.
Store your masala in a glass container, in a cool, dry place. Do not store it with other spices as the ingredients in chaat masala (especially the black salt) are highly aromatic and the other spices will take on its aroma.