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1
Combine all the spices in a medium-size bowl.
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2
Drizzle the oil over them and toss well, coating the spices evenly with the oil.
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3
Preheat a medium-size skillet over medium-high heat.
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4
Add the mixture and roast, stirring constantly, until the curry leaves curl up and appear dry and brittle, the chiles blacken slightly, the split peas turn dark brown, the coriander, cumin, and fenugreek turn reddish brown, the mustard seeds pop, swell up, and look ash-black, and the poppy seeds are tan, 3 to 4 minutes.
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5
Immediately transfer the pungent, nutty-smelling spices to a plate to cool.
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6
(The longer they sit in the hot skillet, the more likely it is that they will burn, making them bitter and unpalatable.)
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7
Once they are cool to the touch, pour half of the mixture into a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
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8
(If you dont allow the spices to cool, the ground blend will acquire unwanted moisture from the heat, making the final blend slightly cakey.)
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9
Transfer the ground blend to a small bowl.
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10
Repeat with the remaining spices, and thoroughly combine the two ground batches.
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11
The aromas of the light reddish-brown ground blend will be sweet and complex, very different from those of the pre-toasted and post-toasted whole spices.
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12
Store in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
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13
(In my opinion, refrigerating the blend adversely affects its flavors.)
