Add peanut oil and when it is shimmering, add the red chillies, sprinkle turmeric and roast on low for a few minutes until they fluff up and show brown spots. Do not let them smoke or burn. Remove onto a plate.

In the same pan, dry roast dhania/coriander seeds next until aromatic. Drop in the cinnamon sticks in between and roast until fragrant. Remove onto the plate and let cool.

Dry roast chana dal / bengal gram next until aromatic and light brown. Repeat with urad dal too next until golden brown. Remove onto the plate and let cool.

When all of them have cooled down to room temperature, grind the red chillies to a coarse powder first. Then add the remaining roasted ingredients as well as raw ingredients (cloves, mace, nutmeg and hing) and grind to a powder - neither too fine nor too coarse.

Store in a clean, dry, air tight bottle and use fresh for best flavor.