Minnesota Masala

• 1 teaspoon black mustard seeds
• 2 dried red chilies
• 4 teaspoons cardamom pods
• 1 teaspoon whole cloves
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seed
• 3 tablespoons coriander seeds
• 1 tablespoon fenugreek seeds
• 3 tablespoons wild rice
• 1 tablespoon turmeric

1. Place all ingredients except for the turmeric into a dry skillet over medium heat and stir slowly for 5 - 10 minutes or until you can smell the aroma of cooking seeds.
2. Watch them carefully to prevent burning.
3. Remove them from a skillet and place in a bowl for one or two minutes to cool.
4. Place the ingredients, adding the turmeric, into a spice grinder and blend until a fine powder.
5. Store, air-tight, in the refrigerator for up to three months.
6. Use between 1 and 2 tablespoons of the resulting mixture in dishes serving 4 individuals for an Indian flavor.

black mustard seeds, red chilies, cardamom pods, whole cloves, black peppercorns, cumin, coriander seeds, fenugreek seeds, wild rice, turmeric

Taken from www.food.com/recipe/minnesota-masala-386104 (may not work)