One of the highlights of my Ayurveda Training was learning how to make different masalas. Masala is simply a spice mixture, and depending on the season and your dosha, certain masalas can help you become more balanced. Not only are the masalas delicious, but the act of creating, roasting, toasting, pounding, grinding, blending the spices is theraputic and rewarding. People over 5,000 years have been creating these simple blends in the same method — heating spices over hot fire, and pounding with a mortar and pestle. The aroma, the family bonding, the creation; it is all so great. Making masala is a metaphor for harvesting the spirit of ahimsa and maturing intelligence.
And of course, there are incredible medicinal benefits from eating the spices. Apart from enhancing the taste and flavor of food, spices have been widely believed to exert digestive stimulant action. So you feed your soul AND body.
You can put the masala in anything — mixed into hummus, on top of stir fry vegatables, in soups, on rice. In EVERYTHING.
* 2 handfuls of sesame seeds
* 2 handfuls of corriander
* 1 handful of yellow mustard seeds
* 1 handful of cinnamon sticks
* 5 finger pinch of cloves
* Dry roast all the ingredients, one at a time.
* Cool and grind to a fine powder.
* Mix together and store in airtight containers. It can be stored for 2-3 months without losing its flavor and aroma, but it is best to prepare in small amounts and consume within one week.
I can’t wait to explore and try new and different masalas: ones with nutmeg, ginger, cardamon, and so many more! I have a new hobby. SO FUN! But of course, it is even more fun to eat it. Have a great weekend!