On the TWENTY THIRD day of Christmas The Spice Trader gave to me:
Kala namak or Bir Noon is a type of rock salt.
It is naturally pink when ground and has a delicious, pungent sulphorus 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.
Here is a recipe fro Chaat Masala.
- 3 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons fennel seeds
- 4 tablespoons amchur powder
- 3 tablespoons powdered black salt
- 1 1/2 teaspoons black pepper (freshly ground)
- 1/4 teaspoon asafoetida/hing
- 1 1/2 teaspoons ginger powder
- 1 1/2 teaspoons adjwain seeds
- Set up a frying pan on medium heat. When hot, put the cumin, coriander, and fennel seeds on it.
- Dry roast these ingredients until the seeds begin to turn a little darker and start to give off their aromas. Stir often while roasting, to prevent the seeds from burning.
- When the seeds have roasted, remove them from the griddle and spread on a plate to cool.
- When cool, mix the seeds with all the other ingredients in a clean, dry, coffee grinder or food processor or mortar and pestle, and grind until you get a fine, smooth powder. The chaat masala is now ready to be used.
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.