Red chillies - 1 cup (broken into small pieces and tightly packed).
Dry coriander seeds - 1 cup
Chana dal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Asafoetida (Hing) - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Break the red chillies into smaller pieces (to enable easier powdering). Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body).
Heat oil in a kadhai and fry the red chillies on a slow fire till the chillies turn plump, Keep aside on a plate. Now in the same kadhai add the coriander seeds, cumin seeds, chana dal, fenugreek seeds and roast till light brown in colour. Add the asafoetida and curry leaves and roast for about five minutes on a slow flame.
When it is well roasted , a lovely aroma is emanated. Roasting enables the dals to get powdered easily and also roasting enables to store the masala powders for longer time. Once roasted, remove from flame and allow to cool. Grind all this together in a mixie and store in an airtight container.
This powder can be stored for a few months, Always use a dry spoon to remove the masala powders.