Place a medium nonstick sauté pan over medium heat. Add the coriander, cumin, dals, mustard seeds, fenugreek, peppercorns, and chiles, and dry-roast for 3 to 4 minutes or until fragrant. Transfer to a bowl and set aside to cool completely.
Transfer to a spice grinder. Add the turmeric and grind to a fine powder.
Store in an airtight container i
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