Sambhar Masala

Directions

1. 1
   Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds.
2. 2
   Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices don't burn.
3. 3
   Add the asafoetida and turmeric powders, stir and remove pan from the heat.
4. 4
   Transfer spices to a bowl to cool.
5. 5
   In the same pan, heat the remaining 2 teaspoons oil and roast the three types of lentils for a couple of minutes.
6. 6
   When they start to colour add the curry leaves and dried chillies, and continue roasting until chillies have darkened, again taking care the contents do not burn.
7. 7
   Add the pan contents to the bowl and cool along with the spices.
8. 8
   In small batches, grind the spice mix in a clean coffee grinder until fine.
9. 9
   Store in a tightly closed jar away from heat and sunlight.
10. 10
    This will last from several months to a year.