Milagai Podi

3 tablespoons vegetable oil

2 cups split Bengal gram (chana dal)

1 cup skinned split black lentils (urad dal)

¼ cup sesame seeds

12 dried red chile peppers, or to taste

2 fresh curry leaves

½ cup coriander seeds

2 tablespoons cumin seeds

salt to taste

Heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking sheet to cool.

Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.