Ingredients
| • | Cumin seeds | 21/2 teaspoon |
| • | Coriander seeds | 11/2 teaspoons |
| • | Fenugreek seeds (methi dana) | 1/2 teaspoon |
| • | Black peppercorns | 2 teaspoon |
| • | Whole dry red chilli | 5 |
| • | Oil | 1 teaspoon |
| • | Split pigeon pea (toor dal/arhar dal) | 1/3 cup |
| • | Asafoetida | 1/2 teaspoon |
| • | Turmeric powder | 1/2 teaspoon |
| • | Curry leaves | 30 |
Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool. Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves. Cool and store in airtight containers.
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