- Coriander seeds - 1/2 cup
- Toor Dal/yellow lentil - 2 tbsp
- Kashmiri Red Chillies - 15
- Cumin seeds/Jeera - 1 tbsp
- Black Pepper Corns - 1 tbsp
- Cloves - 2
- Asafoetida - 1/8 tsp
Heat a frying pan and add dry roast red chilies, jeera, cloves and pepper corn for few minutes on low flame. Transfer it in a plate.
Next dry roast yellow lentil till it turns brown. Transfer in the plate.
Now dry roast coriander seeds till it starts truning brown. Add all the roasted ingredients and a pinch of asafoetida and mix well.
Spread the content on a plate and let it cool down.
Now add all ingredients in your dry grinder and coarsely grind it. You can even powder it using mortar-pestle.
Store it in a airtight container and place it a dry place.