How to make it

  • In a dry fry pan over medium high heat combine coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies.
  • Dry fry the spices shaking the pan constantly to prevent them from burning until they are fragrant about 5 minutes.
  • Transfer to a small bowl then add the chickpeas and turmeric and let cool.
  • When completely cool transfer spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process until finely powdered.
  • Use immediately or store in a tightly sealed glass jar in a cool dry place for up to 3 months.

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