Roasted And Ground Cumin Seeds

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Cumin seeds have a nutty taste and are an aromatic spice. Cumin seeds are one of the most common ingredients in the North Indian spice box. They are used for the preparation of lentils (Dals), vegetables, pickles, curries etc. Roasted and ground cumin are also very commonly used spices in North Indian Cuisine. Roasted and ground cumin are used for yogurt dishes, Indian drinks, chaat items, chole etc. Medically, cumin is used to improve immunity. It is very easy to roast cumin and then grind it, and you can store it in an airtight container or you can make it fresh every time you need it. I remember my grandmother used to dry roast cumin in a hot tawa (griddle) and press it with a rolling pin on marble or the base used to roll the breads (chakla). I like to make roasted and ground cumin and store it in an airtight container so it is handy for day to day use. Try this recipe and please do share your comments. Shuchi

Ingredients

Cumin seeds ½ cup

Method of preparation

Following picture shows the cumin seeds.

Heat a wok and dry roast the cumin seeds for a couple of minutes on medium heat. Turn off the heat and keep stirring the cumin for a minute so that it doesn't get burnt. Let the roasted cumin seeds cool down .

Grind the roasted cumin seeds in the grinder. You can also pound them in a mortar and pastel. Do not over grind them. The cumin seeds are more aromatic and tasty when they are coarse.
Store the roasted & ground cumin in an airtight container.
Use as needed.