Dhana jeera translates to coriander seeds and cumin seeds, but as you can see, the list of ingredients for the Parsi version of this spice mix swell far beyond those two ingredients. Consider this a sort of all-masala that will liven up even the stodgiest meal. Writer Meher Mirza uses this spice mix as a base for pulses and poultry dishes such as masoor (red lentils), dhansak ni dar (dhansak dal) and mutton cutlets. Ideally, each spice should be roasted separately, since they have individual burning points, but if you’re in a rush, you can chuck them in together, keeping close watch to prevent burning and; stirring frequently. Kashmiri chile ratchets up the color rather than the heat; feel free to substitute any other non-spicy chile.