Sambhar masala mix

Here's the recipe for a great sambhar masala mix. It can be added to yellow daal (split and skinned red gram) for great flavour:

Batch 1
2 cup dry sabut dhaniya (coriander seeds)
2 tablespoon methi dana (fenugreek seeds)
1 tablespoon rai (black mustard seeds)
1/2 teaspoon jeera (cumin seeds)
1 teaspoon kali mirch (black pepper corns)
1/2 cup urad dal (split black gram, skinned)
1/2 cup chana dal (split bengal gram, skinned)

Batch 2
2 heaped tablespoons khas khas (white poppy seeds)
5 red dry chillies
2 pieces of inch long darchini (cinnamon)
2-3 long (cloves)
1 javitri flower (mace)
5-6 small pipal (long pepper)
1/2 jaiphal (nutmeg)
2-3 pieces of one inch haldi (turmeric)

Dry Roast each ingredient of batch 1 seperately till light brown.
Roast ingredients of batch 2 seperately in two tablespoons of refined oil till light brown.

Mix both batches and grind.
Store in air tight container. It can be stored for upto one year.

Add a teaspoon to daal for 2-3 persons. Alternatively add the powder to daal tadka.