Total time: 15 minutes, plus cooling time
Servings: Makes about three-fourths cup
Note: The spice mixture can be stored in an airtight jar or plastic bag for up to 6 weeks.
3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 tablespoon black or brown mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
1 teaspoon whole cloves
3 tablespoons turmeric
1. In a large sauté pan, combine the cumin, coriander, mustard and fenugreek seeds with the peppercorns and cloves. Toast the spices over medium-high heat until fragrant and lightly browned, 2 to 3 minutes. Remove from the pan and cool, then grind to a fine powder using a spice or coffee grinder.
2. Toast the turmeric over medium-high heat until fragrant and lightly browned, 2 to 3 minutes. Combine the turmeric with the rest of the spices.
Each tablespoon: 18 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 4 mg. sodium.