Serves: 5
Total Calories: 92

10 to 15 dried red chili peppers, such as chile de arbol, broken
2/3 cup coriander seeds
1/4 cup dried curry leaves
3 tablespoons black peppercorns
3 tablespoons dried yellow split pigeon peas (toor dal), sorted
2 tablespoons , dried yellow split garbanzo beans, (channa dal), sorted
2 tablespoons cumin seeds
1 tablespoon fenugreek seeds
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
1/2 teaspoon ground turmeric
4 to 6 rice-size pieces asafoetida

In a medium cast-iron or nonstick wok or skillet, roast together all the ingredients, stirring and shaking the pan over medium heat until fragrant and golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make a powder. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

VARIATION: Mild Rasam Powder can be made by excluding or reducing the number of red chili peppers. The black peppercorns may be reduced in quantity, but do not omit, because they are essential to this blend

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: 92
Calories from Fat: 2

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* Spices and Other Seasonings
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Gujarati Curry Powder with Coriander and Cumin
Gujarati Lentil Masala
Hyderabadi Garam Masala with Black Cumin Seeds
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