Meat Masala Powder and Sambar Powder

With so many curry powders available you probably won't be bothered with it, me too until I tried this blend of spices for my dhall curry and it tasted fantastic. I am converted besides its a lot cheaper that the pre-made ones. 

I also included meat masala powder, its a nice aromatic touch to your meaty dishes.
I suggest you google image to see each of this dhall  and the other ingredients to get a clear pic

Dhall/Sambar masala powder

For this you would need:
2 tbs of urad dhall
2 tbs of chana dhall
11/2 tbs of toor dhall
10 dry chili
1/4 cup plus 2 tbs of coriander seed
1 tsp fenugreek
3 sprigs of curry leaves
1 tbs cumin
1 tsp pepper corn
1/8 tsp asafoetida
1/2 tsp turmeric powder

In a very low flame, dry roast the three dhalls for about  2 min.
Next add the chilis and roast for a minutes followed by coriander, fenugreek, curry leaves and cumin until they are aromatic and toasted. Mind you, you would be sneezing at this point. Turn off the stove and let cool it down completely in a plate.
When its it completely cool, grind all the ingredients including the pepper, asafoetida and tumeric to a fine powder.
It's done. Store in a jar and use about 2 tbs of this powder when you make your dhall/sambar curry.
This would last for several months.

Meat masala powder

                                       

1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 tablespoon fennel
1 tablespoon of mustard seeds
1 teaspoon of peppercorns
4 cloves
1 cinnamon stick
3 cardamom
¼ teaspoon of turmeric powder
10 dry chilis

Just as above you need to slow roast these spices (except the tumeric powder) to bring out its aromatic flavor. Cool it before you grind them to a fine powder and store in a jar. 
Add you need is about 1 tsp of this powder added to your meat dishes.

Enjoy...jue