Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           cumin seeds
   8                    dried red chiles
   1      tablespoon    black peppercorns
   1      tablespoon    cardamom seeds
   1      stick         cinnamon -- (1 inch), crushed
   1      tablespoon    black mustard seeds -- (plus 1 tsp.)
   1      tablespoon    fenugreek seeds

Preparation:

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.