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
*