1/2 c. dried red Thai, cayenne or serrano chilies
1 tbs. chana dal (yellow split peas)
1 tbs. toovar dal (split hulled pigeon peas)
1 tbs. urad dal (split hulled black lentils)
1 tsp. coriander seed
1 tsp. fenugreek seed
1 tsp. black peppercorns
1 tsp. vegetable oil, divided
1/2 tsp. cumin seed
20 fresh karhi leaves
1/2 tsp. ground turmeric
1. In a small bowl, combine all ingredients except turmeric to coat well with oil.
2. Preheat a small skillet over medium-high heat. Add the spice blend and roast, shaking pan occasionally or stirring, for 3 to 4 minutes, or until the chilies slightly blacken and the lentils turn golden brown. Transfer to a bowl or plate and cool for 5 to 7 minutes.
3. In a spice grinder or blender, grind the cooled spice blend until the mixture has the texture of finely ground black pepper. Stir in the turmeric. The mixture will keep in an airtight jar at room temperature in a cool, dark spot for 2 months.
Makes 3/4 c., or 36 1 tsp. servings.