Coriander seeds 1 cup Chana daal 1/2 cup Urad daal 1/2 cup Oil 3 tablespoons Dry Red chillies 3/4 cup Asafoetida or Hing 2 teaspoons

In a heavy sauce pan, dry roast coriander seeds, chana daal and urad daal, about 5 minutes. Heat 3 tablespoons of oil in a heavy frying pan. Add the red chillies and fry for 2-3minutes. Now add the asafoetida. Remove from the heat. Place all the ingredients in a blender and lend to a fine powder. Great for South Indian dishes.

Dry roast all ingredients in a heated heavy skillet over medium heat until the spices emit a toasty aroma. Let cool. Grind to a powder in a spice mill or blender. This one is great for meat dishes.

Dry roast all ingredients separately and grind. Store in an air tight container.

Dry roast the black peppercorn, channa daal, toor daal, coriander seeds and asafoetida. When the daal is pinkish red add the red chillies. Roast for only a few seconds more. Dry grind this mixture. Use as required for the Rasam recipe.

Roast all the ingredients except coconut & coriander seeds with a little amount (approx 1 teaspoon) of oil. Roast coconut & coriander seeds separately without oil. Now grind all these items. Let it cool & store in an airtight container. This masala is used in many Maharashtrian dishes and is just like garam masala and can be used in curries or rice preparations . Use this Goda Masala for making Peas Usal