30Dried Red Chilliesadjust according to your spice level
1tbspChana Dal
1tbspUrad Dal
1tbspToor Dal
2tspBlack Peppercorns
1tbspCumin Seeds
1tbspFenugreek Seeds
2tspTurmeric Powder
2tspMustard Seeds
½tspHing
3-4sprigsCurry Leaves
Instructions
In a heavy-bottomed pan, dry roast the coriander seeds on a low flame until fragrant or light brown color. Add the hing to the coriander seeds and continue roasting for a few seconds or until fragrant.
Transfer it to a plate. Add the turmeric powder to the roasted coriander seeds and let it cool.
Dry roast the curry leaves until crisp. Keep them aside.
Then roast the red chillies for a few seconds and keep them aside.
Dry roast all the ingredients one by one until they are a light golden brown color and fragrant.
Let them cool completely.
Grind the roasted ingredients into a fine powder.
Let the ground powder cool completely and store in an airtight container.