Rasam Powder (roasted spice blend with black pepper)

This spice mix from 600 Curries is used in brothy, soupy curries from southern India. This recipe makes quite a lot; I halved it when making Molagha Tanni and still had a massive surplus.

Ingredients

• 60mL coriander seeds
• 60mL black peppercorns
• 30mL cumin seeds
• 30mL fenugreek seeds
• 30mL yellow split peas (chana dal)
• 5mL whole cloves
• 5mL canola oil

Procedure

1. Combine all ingredients in a bowl and toss to coat evenly with the oil.
2. Roast in a skillet over medium-high heat until the split peas turn light brown, the coriander, cumin, and fenugreek reddish brown, and the peppercorns ash-black, 3-4 minutes.
3. Transfer immediately to a plate and let cool to room temperature.
4. Grind finely in a spice grinder or coffee grinder (you will probably need multiple batches).
5. Store in an airtight container at room temperature for up to 2 months.