|4 cups Dhania Seeds|
|1/2 cup Chana Dal|
|1.5 cups Tur Dal|
|1/2 cup Jeera|
|1/2 cup Whole Black Pepper|
|1/2 cup Curry Leaves|
|Red chilli Powder|
Roast each spice individually (except Red Chilli Powder) for a few minutes until their raw smell disappears.
Grind them together into a very fine powder.
Measure the yield.
Measure Red Chilli powder to match qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x
Mix the Red Chilli Powder with the fine powder.
Store in an air tight container.
Always use a clean dry spoon to keep the masalas fresh.