Tamil
Christian Leue
Makes about 1 1/4 cups/130 grams
Spice Blend
Ingredients
15 grams hulled black chickpeas (chana dal)
15 grams hulled black gram (urad dal)
5 grams fenugreek seed
5 grams tellicherry black pepper
30 grams dhania
15 grams cumin
10 grams mustard seed
3 grams asafoetida
2 grams curry leaves
10 grams Aleppo pepper (or sub a milder or hotter chile as per your tastes)
5 grams sumac
10 grams amchoor
5 grams turmeric
Directions
Toast the chickpeas and black gram, fenugreek seed, black pepper, and dhania in a skillet over medium heat. Stir constantly and stop when they smell fragrant (about 2-3 minutes). Remove to a cool bowl.
Toast the cumin, and mustard seed in a skillet over medium heat. Stir constantly and when they smell fragrant and start to pop (about 2 minutes), add the asafoetida and stir for 10 more seconds. Remove to a cool bowl.
Finely grind the contents of the first bowl. Coarsely grind the contents of the second bowl along with the curry leaves. Then mix together with the remaining spices.
Store in a tightly sealed container away from heat and light. Best used within 1 year.