Sambhaar

• 3 dried red chiles
• 2 tablespoons coriander seeds
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 tablespoon white lentils (urad dal)
• 1 tablespoon yellow split peas (channa dal)
• 2 teaspoons fenugreek seeds
• 2 teaspoons ground peppercorns
• 40 curry leaves (optional)

1. Place all of the spices in a medium skillet over medium-high heat.
2. Toast until the mustard seeds begin to pop and the skillet starts to smoke, stirring often, 3 1/2 to 5 minutes.
3. Transfer to a spice grinder or coffee mill and grind until powder fine.
4. Store in an airtight glass jar for up to 4 months.

red chiles, coriander seeds, mustard seeds, cumin seeds, white lentils, peas, fenugreek seeds, ground peppercorns, curry

Taken from www.cookstr.com/recipes/sambhaar (may not work)