South Indian Sambaar Spice Mixture

• 10 small dried chilies
• 6 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons black peppercorns
• 2 teaspoons fenugreek seeds
• 2 teaspoons Urad Dal (white split gram beans)
• 2 teaspoons channa dal (yellow split peas)
• 2 teaspoons mung dal (yellow mung beans)
• 1 12 tablespoons ground turmeric

1. Deseed the chilies and take off any stalks.
2. Heat a frying pan and add the first five ingredients.
3. Toss together over a medium heat until they give off a rich aroma then empty into a bowl.
4. Repeat the process with the beans, toasting them without burning them.
5. Mix the spices and the beans together and grind to a fine powder in a grinder.
6. Stir in the turmeric.
7. Use immediately or store in an airtight jar away from light for no longer than 1 month.

chilies, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, channa dal, beans, ground turmeric

Taken from www.food.com/recipe/south-indian-sambaar-spice-mixture-322423 (may not work)