2 cups coriander seeds
1/2 cup chana dal
1/4 cup toor dal
2 tablespoons urad dal
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 tablespoon fenugreek seeds
10 to 15 dried red chilies
1 teaspoon mustard seeds
1 teaspoon turmeric powder
10 to 15 curry leaves
1 tablespoon asafoetida
Dry roast coriander seeds, chana dal, toor dal, urad dal, cumin seeds, black peppercorns, fenugreek seeds, mustard seeds, dried red chilies, and curry leaves separately or in batches
Cool all roasted ingredients completely
Grind to a fine powder
Add turmeric powder and asafoetida
Mix well
Store in an airtight container