Place a nonstick sauté pan over medium heat. Add the cumin, fennel, chiles, cloves, green and black cardamom, peppercorns, poppy seeds, bay leaves, mace, ginger, nutmeg, and cinnamon, and dry-roast for 5 minutes or until fragrant.
Add the dalia and dry-roast for 2 minutes. Remove from the heat and set aside to cool. Transfer to a spice grinder and grind