2 tb cumin seeds
1 1/2 ts fennel seeds
1 tb garam masala
1 tb mango powder
1 tb black salt
1 t cayenne pepper
pinch asafetida powder
1/4 ts ground ginger

Asafetida, mango powder, and black salt distinguish the chat masala
from other masalas, giving the blend a sourness that makes it a
welcome accompaniment to fresh fruit and other snacks. (‘Chat’
refers to various snacks and to the North Indian cafes that serve
them.) Fresh fruit often is sprinkled with lime juice and chat
masala. Black salt (which is actually reddish gray), available at
Indian food stores, has a distinctive flavor that’s quite different
from sea salt or table salt. The garam masala is the wild card in
this recipe; either one of the (Tamil Nadu Curry Powder or
Punjabi-Style Garam Masala) masalas may be used.

Toast and grind cumin and fennel seeds and combine with remaining

Black salt, or Kala Namak, is not black, but more a reddish-gray,
because of the presence of trace minerals and iron. It is not
interchangeable with sea salt or table salt because of it’s distinct
flavor- Yumana Devi likens it to hard boiled egg yolks.

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