GUNPOWDER SPICE MIX

INGREDIENTS

85g idli rice
170g urad dal
2 tablespoons chana dal
7 whole dried Kashmiri chillies
15 dried curry leaves
10 g Assafoetida
1 cinnamon stick
seeds from green 3 cardamom pods
2 teaspoon black peppercorns
1 teaspoon sesame seeds
salt

METHOD

Set a large frying pan over a medium heat. Add the idli rice, urad dal, and chana dal. Dry roast for 2 – 3 minutes or until the mixture turns light brown in colour. Transfer to a plate and set aside.

Add the chillies and dry roast for 30 seconds.

Remove the chillies and add to the rice and dal mix. Mix in the dried curry leaves. Set aside to cool.

Add the remaining ingredients, then grind in a spice grinder.

Store in an airtight container for up to 6 months