masala—likely roasted and ground to
the specifics of that street vendor’s
home. Ever since, I’ve been addicted to
fresh veggies and the utter simplicity of
that moment and memory. This masala
is used mostly on fresh ingredients and
street foods. Try it on raw veggies,
sprinkle it over boiled potatoes, or stir
a pinch into your plain soy yogurt.
½ heaping cup (40 g) coriander seeds
2 heaping tablespoons cumin seeds
2 heaping tablespoons fennel seeds
8 whole dried red chiles, broken into
pieces
½ cup (50 g) whole black peppercorns