INGREDIENTS:
1 tbsp chana dal
1 tbsp urad dal
10-15 curry leaves
1 tbsp coriander seeds (dhaniya powder)
1/2 tbsp cumin seeds (jeera)
1/2 tbsp fenugreek seeds (meethi dana)
1/2 tbsp mustard seeds (Raai)
1 tbsp fennel seeds (saunf)
1/2 tbsp black peppercorns (kali mirch)
1 tsp cardamom powder or 1-2 cardamom (elachi)
2-3 red chili
1 tbsp coconut powder
1/2 tsp turmeric powder (haldi powder)
METHOD
Wash and dry urad dal, chana dal and curry leaves. You can spread it on kitchen towel and let it dry under fan for 10-15 minutes.
In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, cardamom.
Roast till fragrant, don't turn it brown.
Transfer in a plate to cool it down.
Using same pan, dry roast chana dal, urad dal and red chili. Once it's half way done, add curry leaves.
Roast till fragrant.
Towards the end, add coconut powder and roast for a minute.
Turn off the flame. Transfer all the ingredients in a blender jar, add turmeric powder.
Grind all the ingredients to fine powder.
Transfer in air-tight jar and store in freezer for 1 month.