Goda masala

Goda masala, or गोडा मसाला, is a traditional Maharashtrian blend of toasted spices with white sesame seeds, dried coconut, and dagad phool (stone flower), ground to a powder. In Marathi, 'goda' means sweet or mild, so the aroma is warmly sweet, not fiery.

In Maharashtra it’s known in Marathi as goda masala. In several Marathi regional dialects, deeply roasted variations of this dark mix are referred to as kala masala.

Cinnamon and cassia buds with gently toasted desiccated coconut give a delicate sweet fragrance, while roasted white sesame and dry coconut add nutty richness. Dagad phool brings a distinctive earthy, woody undertone, and slow-roasted coriander seeds, cloves, cardamom and pepper make it intensely aromatic with gentle warmth. Slow roasting deepens the color to dark brown and creates a rounded, deeply toasty savoriness.

For amti, the staple sweet, sour, spiced toor dal, add गोडा मसाला during simmering so the broth absorbs its roasted aroma; finish with a small sprinkle if you want the top notes to show.

Masale bhat gets its essential seasoning from this blend, and bharli vangi uses it as the primary aromatic stuffing and gravy base. It also seasons legume curries like sprouted moth bean matki usal.

Goda masala originated in the state of Maharashtra in western India. It is a cornerstone seasoning in traditional Maharashtrian vegetarian cooking.