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Dahi Bara Masala

- 3 tablespoons coriander seeds

- 3 tablespoons cumin seeds

- 25 button red chillies

- 7 cloves

- 1/2 teaspoon black peppercorns

- 1 teaspoon carom seeds

- 1 teaspoon salt

- 1 teaspoon dry mango powder

- 1 teaspoon black salt

- 1/2 teaspoon citric acid

1. Dry roast coriander seeds, cumin seeds, and dry red chillies until fragrant on low heat. Allow them to cool.

2. Grind the roasted coriander, cumin, red chillies, carom seeds, and cloves in a grinding mill.

3. Transfer the ground spices to a bowl, then add black salt, mango powder, citric acid, and salt. Mix well.

4. Store the masala powder in an airtight container and use as needed.

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