Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
Place a small frying pan over low heat and dry-roast ¼ teaspoon of the cumin seeds until aromatic. Grind the roasted seeds to a fine powder using a pestle and mortar.
Heat the oil over low heat in a karhai or heavy-based saucepan. Add the mustard seeds and remaining cumin seeds, cover and all