Saar Masala

An eternal spice mix in my mother's kitchen was this Saar Masala. Have been hearing this name and been using this mix ever since I can remember. I always got it from my mother even after getting married as is the practice in every home of some specialities always coming from mum's home. In fact it is used in my daughter's kitchen too! It is added to amti which  is the sweet sour dal preparation, tomato rice, stir fry potatoes, brinjal masala, so many preparations in which a dash of this can create magic!! here goes the famous recipe from my mother's kitchen. 

The ingredients  given below should be lightly dry roasted separately, cooled completely and ground to a fine powder and stored in an air tight container

50 gms coriander seeds (dhane/ dhaniya)
50 gms cumin seeds (jeera)
50 gms black pepper corns (mire/ kalimirch)
50 gms dry red bedgi chillies (lal mirchi)
50 gms fresh curry leaves (kadi patta/kadilimbachi paan)
25 gms special asafoetida ( khada hing/ the stronger variety avalable as small blocks)
25 gms mustard seeds (mohri/rai)
25 gms whole dry turmeric (halkund/ akkhi haldi)
25 gms  splitblack gram lentil (udad dal)
25 gms split bengal gram lentil (chana dal)
25 gms fenugreek seeds (methiche daane/ methi dana)