Typically, my mother would use this standard recipe to make curry powder. Until recently I was always well stocked on this staple South Indian spice.
This past weekend, one of my sisters was visiting, and I decided to use her memory and skill, to recreate this spice, that is a staple in Andhra recipes.
1/2 cup Channa dal
1/2 cup Urad dal
1/8 cup cumin seeds
1/8 cup coriander seeds
1 tsp mustard seeds
Salt to taste
2-3 tbsp red chilli powder (or as desired)
Dry roast the first five ingredients in a pan, stove top until lightly golden.
Transfer to a blender or grinder and grind to powder. Season with salt and chilli powder. Store in an air tight container on the shelf, in the fridge or in the freezer, depending on how long you want to store it.