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A masala dabba is a round spice box with seven bowls, each filled with 30–60 g — here are the seven spices to start with and the order they enter the pan.
A masala dabba is a round, lidded spice box that keeps the daily-working spices within arm's reach of the stove. The standard box holds seven small bowls, and each bowl is normally filled with 30–60 g of spice — enough for weeks of cooking, small enough to finish while the spice is still aromatic.
The seven starter bowls split into three groups by how they are used. Cumin seeds and mustard seeds are whole spices that open a dish in hot oil. Turmeric, coriander powder and red chili powder are ground spices that build body, colour and heat. Garam masala is a finishing blend, and hing is a pinch spice measured in fractions of a teaspoon.
On narrow screens, swipe or scroll the plate sideways.
The order into the pan is fixed. Whole seeds go into hot oil for 20–30 seconds at the very start; hing follows in a pinch of 1/8–1/4 tsp — more turns the dish bitter. Ground spices cook briefly in the base of the dish, and garam masala is stirred in off the heat at the end, 1–2 tsp (3–6 g) for 4 servings.
Refills run on two clocks. The ground bowls — turmeric, coriander, chili and garam masala — fade within 6–12 months, while the whole seeds keep for 2–3 years. The dabba's 30–60 g capacity is sized to the fast clock, so small bags beat bulk jars.
To put the box to work, pair it with the dal cooking times chart for the lentil side of the meal, and use the rules on storing spices and lentils to decide what lives in the dabba and what stays in the pantry.
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