Protein Digestive Masala
Recipe from my teacher Divya Alter who learned it from her guru, Ayurvedic Doctor Vaidya Mishra. He created this spice blend to support protein metabolism. It is great for lentils, fresh cheese, khichari, tofu and sauces.A very balanced, tridoshic blend that you can cook with all year around.
Equipment
- 1 Kitchen Robot or Coffee Grinder for the Spice Blend
Ingredients
- 2 tbsp Coriander seeds
- 2 tbsp Fennel seeds
- 2 tsp Fenugreek or nigella seeds
- 1 tsp Cumin seeds
- 1 tsp Ground turmeric
- 1 tsp Cardamom seeds
- 1 tsp Cinnamon chips or ground cinnamon
Instructions
- Place all the ingredients in an electric spice grinder, and grind to a fine powder
- Store in an airtight jar away from light and humidity for up to 1 month
