|5 cups Dhania Seeds|
|1.5 cups Chana Dal|
|1/2 cup Tur Dal|
|1/2 Cup Methi Seeds|
|1/2 cup Whole Black Pepper|
|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 half the qty of the yeild of other spices:
All spice mix = x
Red Chilli powder = x/2
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.