Categories: Sauces, Indian 
      Yield: 1 batch 
  
      2 tb Cumin seeds 
  1 1/2 ts Fennel seeds 
      1 tb Garam masala 
      1 tb Mango powder 
      1 tb Black salt 
      1 ts Cayenne pepper 
      1 pn Asafetida powder 
    1/4 ts Ground ginger 
  
  Asafetida, mango powder, and black salt distinguish the chat masala from 
  other masalas, giving the blend a sourness that makes it a welcome 
  accompaniment to fresh fruit and other snacks.  ('Chat' refers to various 
  snacks and to the North Indian cafes that serve them.) Fresh fruit often is 
  sprinkled with lime juice and chat masala. Black salt (which is actually 
  reddish gray), available at Indian food stores, has a distinctive flavor 
  that's quite different from sea salt or table salt. The garam masala is the 
  wild card in this recipe; either one of the (Tamil Nadu Curry Powder or 
  Punjabi-Style Garam Masala) masalas may be used. 
   
  DIRECTIONS: =========== Toast and grind cumin and fennel seeds and combine 
  with remaining ingredients. 
   
  * Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * 
  (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * 
  Typed for you by Karen Mintzias