Ingredients

The following ingredients have 12 Servings
  • ½ cup coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp mustard seeds
  • 2 tsp fenugreek seeds
  • 24 curry leaves ((about two sprigs))
  • 4 dry red chili peppers ((use less or more. I like to control the heat in my recipes so I used less than other recipes might))
  • 2 tbsp black peppercorns
  • ¼ cup chana dal ((Bengal gram dal))
  • 1 tsp asafetida ((hing))
  • 2 tbsp turmeric
  • 2 tsp ground ginger ((optional))

Instruction

  • Heat a wide skillet over medium-high heat. Lower heat to medium-low and add all of the ingredients, except the asafetida and turmeric (and ginger, if using).
  • Dry-roast the ingredients until the coriander seeds and lentils take on a reddish hue and are really fragrant, about five minutes. The curry leaves should be crispy and dry with no moisture, and should crumble easily when you touch them. If using dry curry leaves, do not add them with the other spices. Instead stir them in when you add the turmeric in the next step.
  • Turn off the heat and stir the asafetida and the turmeric (and ginger, if using) into the other spices in the skillet. Mix well and remove all of the spices to a plate or bowl. Set them aside to cool.
  • Once the spices have cooled down, place them in a blender or spice grinder. Blend into a powder that's coarse but does not have any whole or large pieces of spices.
  • Store in an air-tight jar in a cool, dark place.