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Dhana jiru
Coriander and cumin powder
ધાણા જીરું: the everyday Gujarati powder of gently roasted coriander and cumin, ground fresh in small batches (about 125 g jar)
Open the masala dabba in any Gujarati kitchen, from Rajkot to Vadodara, and next to the haldi and marchu there will be a compartment of dhana jiru. It is the spice that goes into almost every shaak, dal and kadhi, often alongside red chilli and turmeric in the same pinch-and-throw rhythm. The ratio is roughly four parts coriander to one of cumin, giving a mild, citrusy, earthy powder that thickens and rounds out a dish rather than heating it. Many families buy it ready-ground, but a fresh home batch is so much more fragrant that it changes a plain potato shaak or tuver dal. Surti and Parsi kitchens roast it darker; most Gujarati homes keep it light. Common mistake: over-roasting, which kills the fresh lemony note of the coriander. Chef's tip: roast just until warm and fragrant, grind, then sift; the coriander husks stay in the sieve and the powder comes out soft and fine.
- Total time
- 11 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 3 ½ oz coriander seeds
- ⅞ oz cumin seeds
- ½ tsp black peppercorns (optional)some families add them
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Method
0/5 doneStep 1: Pick over 3 ½ oz coriander seeds and ⅞ oz cumin seeds for stones and stalks.
2 minStep 2: Dry-roast the coriander in a heavy iron kadai over a low heat, stirring all the time, for 3–4 minutes, until warm to the touch and fragrant, with the seeds only just turning a shade darker. Add ⅞ oz cumin seeds and ½ tsp black peppercorns for the last minute, until the cumin smells toasty.
5 minStep 3: Tip onto a plate and leave until completely cold.
5 minStep 4: Grind to a fine powder, sift through a fine sieve and regrind the husky bits once; discard what remains.
3 minStep 5: Store in a clean, dry, airtight jar away from the stove and use within 2 months, while it still smells fresh.
1 min
Nutrition per serving
- Calories
- 9 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhana jiru take?
- About 11 minutes in total: 3 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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