Ingredients
Ghee (1 tspn)
coriander seeds (5 Tblspns)
mustard seeds (1 tspn)
moong dal (1 tspn)
chana dal (0.5 tspn)
urad dal (0.5 tspn)
fenugreek seeds (1 tspn)
black peppercorns (1 tspn)
asafoetida (0.25 tspn)
cumin seeds (1 tspn)
curry leaves (20)
dried chillies (12)
Heat the ghee in a heavy frying pan or wok over a medium heat.
Put in the dals, coriander, mustard seeds, fenugreek seeds, peppercorns, asafoetida and cumin seeds. Stir roast for 3 – 4 minutes, allowing the mustard seeds to pop.
Add the curry leaves, stir and roast gently for around 5 minutes.
Add the dried chillies and continue stirring and roasting for 2 – 3 minutes until the chillies darken.
Remove spices to a plate. When they have cooled, grind them as finely as possible. Store in an airtight container.
