2 tb Cumin seeds

      2 tb Black mustard seeds

    1/2 tb Fenugreek seeds

    1/2 tb Split urad dal

           -or yellow split peas
     25    Fresh curry leaves; or up to

     30    -Fresh curry leaves

      1 ts Black peppercorns

      6    Dry chili pods; or up to

      8    -Dry chili pods

    1/3 c  Ground coriander

      2 tb Ground turmeric

  Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the
  fresh curry leaves as described below ("Preparing Ground Spices"). Add the
  peppercorns and chili pods and grind the mixture to a fine powder. Add the
  coriander and turmeric and mix well.
  PREPARING GROUND SPICES ======================= To toast spices on the
  stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5
  to 7 minutes) over low heat, stirring occasionally, until they darken and
  begin to release their aromas.  Heated mustard seeds will begin to pop, and
  may jump out of the pan, so have a lid ready. Oven toasting takes somewhat
  longer; spread the ingredients on a dry cookie sheet and place in an oven
  preheated to 200 F; stir every five minutes or so. Grind toasted
  ingredients to a powder with a mortar and pestle, spice grinder, coffee
  mill (not the same one you use for coffee), or a blender, the pass them
  through a fine sieve. Transferred immediately to a glass container and
  stored away from moisture, light, and heat, toasted and ground spices can
  maintain their flavor as long as four months.
  * Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna
  Devi) * Published in: The Herb Companion - February/March 1993 * Typed for
  you by Karen Mintzias