SAMBHAAR (the southern Indian equivalent to garam masala, about ¾ cup)

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 black peppercorns

0 curry leaves (optional)

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

from Suvir Saran, American Masala