Thool

Method A

In a dry frying pan (skillet) set over a low heat, dry-roast the coriander seeds until they are golden brown. Keep an eye on the seeds and make sure they don’t burn, by shaking the pan forwards and backwards. Remove the roasted seeds and set aside.

Next, dry-roast the cumin, fennel and fenugreek seeds, in separate batches, until golden brow