½ cup (50 g) whole black peppercorns
½ teaspoon fenugreek seeds
10 whole dried red chiles, broken into
pieces
15 whole curry leaves, roughly chopped
1 teaspoon turmeric powder
- In a shallow, heavy pan, dry roast all
the ingredients except the turmeric over
medium heat. When putting them into the
pan, start with the lentils so they are
closest to the heat and cook through.
Shake or mix frequently, and watch
closely that the mixture does not burn.
Once the lentils brown, the curry leaves
start to curl up, and the spices smell
aromatic (about 4 minutes), transfer the