1 tbsp coriander seeds
1/2 tsp fenugreek (methi) seeds
1 tsp Yellow split peas or tuvar dal
1 tsp black pepper
1 tsp Bengal gram or Chana dal
1 tsp cumin seeds
2 red chilies
1 tsp turmeric
8-10 curry leaves
On low heat, roast all ingredients except turmeric in a skillet until the spices are lightly browned and the curry leaves are dry. Add turmeric and grind to a fine powder in a spice grinder.
Store in an air-tight container.