Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 tablespoon black salt (kala namak)

1. In a shallow, heavy pan, dry roast the
   cumin, coriander, pomegranate seeds,
   mustard, fenugreek seeds, cloves, black
   and green cardamom pods, cinnamon,
   carom, peppercorns, cassia or bay
   leaves, red chiles, and fenugreek leaves
   over medium heat. Stay close, and shake
   the pan every 15 to 20 seconds to
   prevent the spices from burning. They
   should be just toasted and aromatic.
   After about 4 minutes of roasting,
   transfer the mixture to a plate and allow
   it to cool for 15 minutes.


2. Once the mixture is cool, transfer it to
   a spice grinder or the dry jug of a