How to Use a Masala Dabba

A masala dabba is usually a circular storage container with a fitted lid. Inside are several katoris, or small circular bowls that are filled with individual spices. Typically, the dabba has a small spoon to share amongst the spices or each katori is equipped with a small spoon.

It's kept within reach from the stove in a drawer or on the countertop right next to the salt, pepper, and cooking utensils. It holds the most commonly used spices for easy access.

I grew up watching my mother keep the dabba under her arm as she added spices, measured by the ancestors, into dals and sabzis. She would continue to adjust the amount of spices based on the smell and look as she developed flavor until she was satisfied.

Fill your dabba with your favorite spices! Most dabbas have around 7 katoris, so that's 7 spices you use the most often that you get to choose from. I recommend against putting more "delicate" spices in the dabba, or keeping the particular katoris lidded. I define delicate as spices that need to retain their aroma, such as saffron, cardamom, edible roses, or vanilla.

My personal masala dabba has amchur, garam masala, chili powder, turmeric, mustard seeds, cumin seeds, and asafoetida. I chose the spices based on the Indian dishes I make most often - Whole Masoor Dal and Chole. It's as simple as that!

You can absolutely get creative with it. I've gifted my boyfriend's mother with a dabba dedicated to making chai. The dabba had green cardamom pods, cloves, star anise, peppercorns, cinnamon, fennel, and tea leaves.

After a few months of using your dabba, it's time to evaluate which spices you are using more often that others. Is there something you're reaching for more often that's perhaps not in the dabba? You can always switch out a spice that's used less for one that's more useful for the season or what you're cooking more often.

It's ideal to keep your most-used spices in the dabba, so you're refilling the katoris often. This ensures the freshest flavor and aroma.

When you're switching out a spice, be sure to wash the katori with warm water and soap. Let it dry fully before filling it up again.

Here's where you have to make a decision - stainless steel or brass? Whatever you decide, you'll want to make sure it's made in the Indian subcontinent so that your dollars are supporting desi craftsman and businesses.

A brass masala dabba is an absolutely stunning statement piece and cooking tool in a kitchen, but it doesn't come cheap. The brass dabba with katoris (small bowls) retails for $200 at Diaspora Co. It's great for a thoughtful gift or as an investment for generations to come. You can rest easy knowing the workers were paid fair wages for their craftsmanship.

A stainless steel masala dabba comes at a fraction of the cost for everyday use. They aren't quite as exciting and unique as the brass dabbas our grandmas used, but they get the job done. It can be found in U.S. Indian groceries and markets for between $20-$30, as well as online on Amazon and Etsy.

Here are a few considerations on key features:

1. Some lids have knobs on the top to pull the lid off. Most traditional dabbas have a fitted lid that may be a nuisance to peel off. The latter keeps the spices locked in place so that they don't mix together or lose their aroma and flavor. Most wooden dabbas come with hinged lids.
2. Dabbas should always come with tiny spoons for each compartment. One spoon for the entire dabba will create cross-contamination. You may notice your dishes aren't coming out quite right.
3. Several dabbas have a clear top so you can see what's inside, but that's not totally necessary because you'll know your dabba like the back of your hand.
4. There are dabbas that may be taller or wider, to allow for a larger capacity in the katoris for spices.
5. The katoris may come with individual lids if you anticipate moving your dabba a lot or for preserving more delicate spices. On the other hand, this may be annoying since your dabba is supposed to allow for quick access to your most frequently used spices.
6. Rajasthani hand-painted dabbas are seriously gorgeous, and are great for storing spices for Masala Chai. Store these in a drawer or cupboard to prevent oil or food splatters that require frequently cleaning.

You should absolutely be giving your dabba a clean every few weeks. Especially to remove the dirt and grease build up if it's sitting next to your stove.

Stainless steel dabbas can be washed in warm soapy water. They should be dried completely before filling it with spices again.

Brass dabbas require a bit more care and will also patina over time. Season it with coconut oil to protect the brass, just like you would a cast iron pan. If it has some grease splatters, use a metal cleaning paste and follow the packaging instructions.

Another at-home option for cleaning brass is to use vinegar and flour to create a paste. Scrub the paste on to the dabba with a toothbrush. Rinse it in warm water and fully dry it before using.

Many masala dabbas are heirlooms in family homes passed from one generation to the next. If you spot tiny initials carved into a dabba, it's safe to assume that it was most likely passed down or will be passed down to the next generation.

In India, my dadaji (my paternal grandfather), had all of the stainless steel dishes engraved with his initials in salt. These plates and bowls are still used in my parent's household on a daily basis, and will hopefully be used in my household one day as well.

It's the same case with masala dabbas. One stainless steel or brass dabba lasts for decades with some maintenance.

If you'd like to get yours engraved, search in your area for a skilled metal worker that is able to provide engraving services.