Ingredients:

• 50 g – red chilies (discard stalks)
• 50 g – Coriander seeds
• 6 tbsp – Chana dal
• 4 tbsp – Toor Dal
• 2 tbsp – Urad Dal
• 1 tsp – Fenugreek
• 1 tsp – black pepper corns, optional
• 3 tsp – Asafoetida
• 2 tsp – Turmeric powder

Method:

1. Smear the red chilies with very little oil and roast them.
2. Roast all the ingredients from coriander to pepper corns without oil.
3. Cool and powder all these together. Mix in the asafoetida and turmeric powders.
4. Cool and store in an air tight container.