Goda masala / kala masala, aka black maharashtrian masala, is apparently specific to Maharashtra. We could not find it in our local Indian grocery, nor could we find some of the more obscure ingredients, specifically dagad phool (aka chabili, aka stone flower, a kind of lichen) and nagkeshar/nageshkar/nakeshwar ("cobra's saffron") so we left them out. Also, all the recipes we found made much more than we wanted, so we reduced the quantities by a factor of 40(!), which resulted in a fair amount of guessing as our kitchen scale isn't really up to measuring in 0.5 gram increments. I have put down my best recollection of the count/volume equivalents of 2.5 g, but they may be wildly inaccurate. Even making 1/40, we still wound up with at least half a cup.
Collecting and roasting the ingredients is rather time consuming!
- 25 g (1 oz) coriander seeds
- 12 g (1/2 oz) dried red chilies (20?)
- 12 g (1/2 oz) dried unsweetened coconut
- 1 bay leaf
- 1 stick cinnamon
- 2.5 g (1/10 oz) each of:
- whole cloves (3/4 tsp)
- black peppercorns (15)
- star anise pods (2)
- large black cardamom pods (6)
- black cumin seeds (1 tsp - shahjeera/kala jeera - try your Indian grocer)
- cumin seeds (1 tsp)
- white poppy seeds (3/4 tsp)
- sesame seeds (3/4 tsp)
- dagad phool, if you can find it
- nagkeshar, if you can find it
- 1/2 tsp asafoetida
- 1/2 tsp turmeric
Dry roast each whole spice (plus coconut) in a skillet until well done. Add asafoetida and turmeric and grind fine in a spice grinder. Store in a tightly sealed container in a cool place.