Curry powder aka gun powder
1/2 cup urad dal
2 teaspoons chana dal
10 red chilis (up to 20 depending on heat)
1/2 teaspoon sesame seeds
1 sprig curry leaves
1/4 teaspoon asafoetida (hing)
Salt to taste
In a small pan on medium heat, dry roast urad dal, chana dal, dry red chilis, sesame seeds and curry leaves. Roast until fragrant. Allow to cool.
Grind everything along with asafoetida and salt to a fine powder.
Store in airtight container.
Mix powder with ghee and serve with your favorite Indian food for a little spice. Great drizzled over hot idlis.