Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the
fresh curry leaves as described below ("Preparing Ground Spices"). Add the
peppercorns and chili pods and grind the mixture to a fine powder. Add the
coriander and turmeric and mix well.

PREPARING GROUND SPICES ======================= To toast spices on the
stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5
to 7 minutes) over low heat, stirring occasionally, until they darken and
begin to release their aromas. Heated mustard seeds will begin to pop, and
may jump out of the pan, so have a lid ready. Oven toasting takes somewhat
longer; spread the ingredients on a dry cookie sheet and place in an oven
preheated to 200 F; stir every five minutes or so. Grind toasted
ingredients to a powder with a mortar and pestle, spice grinder, coffee
mill (not the same one you use for coffee), or a blender, the pass them
through a fine sieve. Transferred immediately to a glass container and
stored away from moisture, light, and heat, toasted and ground spices can
maintain their flavor as long as four months.

* Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna
Devi) * Published in: The Herb Companion - February/March 1993 *