|1 cup Chana Dal|
|1 cup Urad Dal|
|1 cup Tur Dal|
|1 cup Whole Black Pepper|
|1/2 cup Turmeric|
|1/2 cup Curry Leaves|
|Red Chilli Powder|
Roast Chana Dal, Toor Dal, Urad Dal, Curry Leaves and Pepper Corns individually 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.