1 tablespoon black peppercorn 2 tablespoons of channa daal 2 tablespoons of toor daal 2 tablespoons coriander seeds 4 to 5 whole or broken red chillies 1 teaspoon asafoetida

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.

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.

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.

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