Serves: 5
Total Calories: 10

1/4 cup coriander seeds
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 rice-size pieces asafoetida
1 tablespoon black mustard seeds
2 teaspoons ground ginger
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt, or to taste

1. In a medium cast-iron or nonstick skillet, roast together the coriander seeds, and fennel seeds and cumin seeds, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Transfer to a bowl.

2. In the same skillet, dry-roast the asafoetida and the mustard seeds until they start to pop, about 1 minute (Cover pan momentarily to contain popping, if needed.) Mix into the coriander-fennel-cumin mixture

3. Let cool, the grind in a spice or coffee grinder to make a fine powder. Mix in the ginger, cayenne pepper, and salt. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 10
Calories from Fat: 0

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