5Dried red chilies(Kashmiri or Byadagi or Bedgi or any less spicy verity)
5Dried red chilies(regular or guntur or any hot, spicy verity)
1inchCinnamon stick
4Cloves
2Green cardamoms
2Marathi mogguoptional
¼teaspoonFenugreek seeds (methi dana)
1teaspoonKhas khas (White poppy seeds)
Instructions
Heat the pan on “MEDIUM-LOW” heat.
Dry roast all the spices one by one with stirring constantly with spatula.
Make sure not to burn them and roast till they are aromatic and light brown in color.
Both dals take longer time to roast. Rest spices will get roast quickly.
Once roasted, keep removing them in a plate.
Let them cool completely at room temperature.
Then transfer to a spice grinder or coffee grinder and make powder.
Store in airtight container.
Notes
Storage:Keep it into airtight container. It stays good for couple of weeks at room temperature. And it stays good for about 2-3 months in refrigerator.This bisi bele bath powder does not that longer shelf like other dry masala powder. So I recommend making small batches and use within a month or two.