Curry Powder

• red split lentils↗2 tsp tsp
• black peppercorns1 tsp tsp
• black mustard seeds1 tsp tsp
• coriander seeds↗1 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• fennel seeds↗2 tsp tsp
• fenugreek seeds↗1 tsp tsp
• ground cinnamon↗½ tsp ½ tsp
• Kashmiri chili powder↗2 tsp tsp
• ground turmeric2 ½ tbsp 2 ½ tbsp
• ginger powder↗1 tsp tsp
• dry curry leaves↗1 tsp tsp

  optional

Step-by-step instructions

1. 1

   Heat a sturdy dry skillet over low heat and toast the lentils, peppercorns, mustard, coriander, cumin, fennel and fenugreek for 3–4 minutes, stirring constantly until they release a nutty and earthy aroma. Turn off the heat and add the cinnamon, chili powder, turmeric, ginger and dry curry leaves if using.

2. 2

   Let it cool, then grind the lentils and spices into a powder using a mortar and pestle, or an electric grinder. Store in an airtight jar or keep the curry powder in a sealed bag in the freezer. It will stay fresh at room temperature for up to 2 months or 6 months in the freezer.