Authentic Flaxseed Spice Blend Recipe – Chana Dal & Urad Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Flaxseed Spice Blend Recipe – Chana Dal & Urad Dal

Introduction

There’s just something magical about a homemade spice blend, isn’t there? It instantly elevates any dish and fills your kitchen with the most incredible aroma. I first stumbled upon this particular blend while trying to incorporate more flaxseeds into my family’s diet – and honestly, it’s become a staple! It’s a beautiful mix of earthy, spicy, and nutty flavors, and it’s surprisingly versatile. This flaxseed spice blend, with its base of chana dal and urad dal, is a little slice of Indian culinary tradition, made even better with a healthy boost.

Why You’ll Love This Recipe

This isn’t just another spice blend; it’s a flavor bomb waiting to happen! It’s incredibly easy to make, requires minimal ingredients, and adds a wonderful depth of flavor to everything from dals and sabzis to chutneys and even sprinkled over yogurt. Plus, the addition of flaxseeds gives it a nutritional punch – we’re talking omega-3s, fiber, and a whole lot of goodness.

Ingredients

Here’s what you’ll need to create this aromatic blend:

• 1 cup flaxseeds
• 1 cup chana dal (split chickpeas)
• 1 cup urad dal (split black lentils)
• 3 garlic cloves
• 7-8 dried red chilies
• 1 tablespoon cumin seeds
• 4-5 curry leaves sprigs
• 1 teaspoon sea salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Flaxseeds: Benefits and Selection

Flaxseeds are nutritional powerhouses! They’re fantastic for heart health and digestion. You can use brown or golden flaxseeds – both work beautifully. I usually have brown on hand, but golden flaxseeds have a slightly milder flavor. (Approximately 125g)

Chana Dal & Urad Dal: Regional Variations & Uses

Chana dal and urad dal are staples in Indian cooking. They add a lovely nutty flavor and texture to this blend. You can find them at any Indian grocery store, or even in the international aisle of many supermarkets. They’re often used in dals, but also in snacks and sweets. (Approximately 200g each)

Dried Red Chilies: Spice Level & Types

The number of red chilies determines the heat level, so adjust to your preference! Byadagi chilies are great for color and mild heat, while Guntur chilies pack a serious punch. I usually use a mix for a balanced flavor. (Approximately 15-20g)

Cumin Seeds: Roasting for Optimal Flavor

Don’t skip roasting the cumin seeds! It really brings out their aroma and flavor. You’ll notice a huge difference. (Approximately 10g)

Garlic: Freshness & Alternatives

Fresh garlic is best, but if you’re in a pinch, you can use about ½ teaspoon of garlic powder. However, the flavor won’t be quite as vibrant. (Approximately 10g)

Sea Salt: Why It Matters

I prefer sea salt for its more complex flavor, but any salt will do. Adjust the amount to your liking. (Approximately 6g)

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, toast the flaxseeds in a dry pan over medium-low heat for 3-6 minutes. Keep an eye on them – you want them fragrant, not burnt! Once toasted, transfer them to a plate to cool.
2. Now, separately roast the chana dal until it’s golden brown and fragrant. This usually takes about 5-7 minutes. Then, do the same with the urad dal – it’ll turn a light golden color. Set both dals aside to cool.
3. Next, toast the dried red chilies until they become slightly crispy. Be careful not to burn them! Then, add the cumin seeds and toast for another minute until fragrant. Finally, add the garlic cloves and toast until lightly golden.
4. Crisp up the curry leaves in the same pan – they’ll become wonderfully fragrant and brittle. Remove them and let everything cool completely. This is important!
5. Once cooled, grind the flaxseeds into a fine powder using a spice grinder or a powerful blender. Set this aside.
6. Now, coarsely grind the roasted chana dal, urad dal, red chilies, cumin seeds, and salt together. Add the toasted garlic and grind again until you reach your desired consistency – I like mine slightly coarse.
7. Finally, mix the flaxseed powder with the ground spices. Give it a good stir to combine everything evenly.
8. Transfer your beautiful spice blend to an airtight container.

Expert Tips

• Always cool the spices completely before grinding. This prevents them from clumping.
• Don’t overcrowd the pan when roasting. Work in batches if necessary.
• A good quality spice grinder makes all the difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This spice blend is naturally gluten-free.
• Spice Level Adjustment: Reduce the number of red chilies for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Regional Spice Blend Variations:
  • South Indian: Add a pinch of asafoetida (hing) for a classic South Indian flavor.
  • Maharashtrian: Include a teaspoon of turmeric powder for color and added health benefits. My grandmother always added a tiny bit of dried mango powder (amchur) for a tangy twist!

Serving Suggestions

This spice blend is incredibly versatile! Try it:

• Sprinkled over dal and rice.
• Mixed into vegetable sabzis.
• Added to chutneys and pickles.
• Rubbed onto chicken or fish before grilling.
• Even sprinkled over yogurt for a flavorful snack.

Storage Instructions

Store your spice blend in an airtight container in a cool, dark place. It will stay fresh for up to 6 months.

FAQs

What is the shelf life of this spice blend?

Properly stored, it will last for about 6 months. You’ll know it’s time to replace it when the aroma starts to fade.

Can I use pre-ground flaxseed meal?

You can, but the flavor won’t be as fresh. If you do use pre-ground flaxseed meal, add it at the very end of the process.

Can I adjust the number of red chilies for less heat?

Absolutely! Start with fewer chilies and add more to taste.

What are the health benefits of including flaxseeds in this blend?

Flaxseeds are packed with omega-3 fatty acids, fiber, and lignans, which are great for heart health, digestion, and overall well-being.

What dishes can I use this spice blend in?

So many! It’s fantastic in dals, sabzis, chutneys, marinades, and even sprinkled over yogurt or eggs. Get creative!