An Indian Salt Mixture

November 20, 2007

In her writing, Madhur Jaffery tells of her father’s absolute love of fried eggs sprinkled with her mom’s special salt mixture. The mix can also be sprinkled on salads, vegetables, dips, or dhal. Reapportion the quantities to create a simply marvelous gift.

1 tsp. whole cumin seeds
1 tsp. whole coriander seeds
1 tsp. whole black peppercorns
1 Tbls. Kosher salt

Put cumin and peppercorns in a small cast iron frying pan and place over medium-high heat. Stir and roast for 2 to 3 minutes, or until cumin seeds turn a shade darker. Turn off heat and allow to cool. Add salt and mix. Store in an acrylic salt grinder, away from heat and sunlight.

Note: Before adding spices to salt, you can also grind them in a clean coffee or spice grinder and then add them to the salt. Store this in a tightly lidded jar in a cool spot.

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