Sonari masala is a spice blend associated with the Daivadnya, a Hindu goldsmith community of western India. The name comes from "sonar," the Marathi word for goldsmith, with "sonari" referring to something associated with that community. The Konkan region, where the Daivadnya are from, spans parts of Maharashtra, Goa, and Karnataka, and people there speak Marathi, Konkani, and other regional languages. The spice blend combines toasted spices like coriander, cumin, and mustard seeds with warming spices such as cinnamon and cloves, along with dried red chiles for heat. The blend is often used to season meat, fish, and vegetable dishes, adding warmth, heat, and depth in a single addition. In Daivadnya cooking, the blend appears in both everyday dishes and special-occasion preparations. It's used in meat and fish dishes, as well as in stewed green mung beans and sautéed cabbage. This version is adapted from one shared by a friend of mine from the Daivadnya community.…