1 tb Oil
2 c Dried red chilies
1 c Coriander seeds
1/4 c Cumin seeds
2 tb Fenugreek seeds
2 tb Black peppercorns
2 tb Mustard seeds
2 ts Yellow split peas
2 ts Red lentils
2 ts Poppy seeds
2 lg Cinnamon sticks;
-broken into pieces
2 Curry leaves; up to 3
2 ts Turmeric
Heat oil and fry chilies until darkened. Dry roast the other
ingredients except turmeric until lightly colored. Grind all the
ingredients to a fine powder. Store in an airtight container.
The Classic 1000 Indian Recipes
edited by Wendy Hobson
ISBN 0-572-01863-0
pg 15
