Spice Powder for Vegetable Dishes

This spice mixture adds extra flavor to all kinds of vegetable dishes (both stiry fried and sauce based). Use as little or as much as you want to enhance the taste. It keeps well for quite a few weeks, so I make a bigger batch, with the proportions below. If you use it just occasionally, store it in the refrigerator for flavor retention.

1/3 cup urad dal
1/3 cup channa dal
1/3 cup coriander seeds
1/4 cup sesame seeds
1/4 cup dried red chillies
1 tblp black peppercorns
1 tblsp poppy seeds
2 tblsp cumin seeds
1 tblsp black mustard seeds
1 tsp fenugreek seeds (methi)
1/3 cup dry shredded coconut (not fresh or sweetened)

1. Coat a skillet with 1 tsp of oil, and heat it over low flame. Add all ingredients, except the dry coconut.

2. Roast on low heat, stirring constantly until the dals turn golden brown and the spices lose their raw flavor.

3. Add the coconut, continually stirring until it turns reddish brown. Remove from flame and cool.

4. Powder in a spice mill or dry grinder (in batches) to a coarse powder.