Sambhar Masala

Ingredients

• .5 C firmly packed fresh curry leaves
• .5 C dried red Thai or cayenne chilies, stems removed
• .25 C yellow split peas (chana dal)
• .25 C coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp fenugreek seeds
• 1 tbsp black or yellow mustard seeds
• 1 tbsp white poppy seeds
• 2 3" cinnamon sticks broken into small pieces
• 1 tbsp unrefined sesame or canola oil

Procedure

1. Combine spices in a bowl and coat with oil.
2. Roast in a skillet over medium heat until the chilies blacken slightly and the curry leaves curl up and appear dry. About 3-4 min.
3. Transfer to a plate and allow to cool.
4. Grind in batches to a consistency of finely ground black pepper.