- 1 large handful curry leaves
- 2 Tbsp. powdered coriander
- 60 red chilies, stems removed
- 2 Tbsp. toor dal
- 2 Tbsp. gram dal
- 2 Tbsp. urad dal
- 1 Tbsp. fenugreek seeds
- 2 tsp. turmeric
- 1 1/2 tsp. hing
- In a dry skillet, toast coriander and chilies. Set aside.
- Add toor dal, gram dal, and urad dal to skillet and toast lightly, being careful not to burn.
- Next toast the fenugreek seeds.
- Place all ingredients into a dry blender and blend until fine.