Rasam powder

Heat a heavy-bottomed pan or kadai over medium heat. Add Coriander seeds and dry roast them until fragrant and lightly golden, stirring continuously to prevent burning. Remove and set aside.

In the same pan, add Toor dal and Chana dal. Dry roast until they turn golden brown and emit a nutty aroma. Remove and set aside with the Coriander seeds.

Next, add Cumin seeds and Black peppercorns to the pan. Dry roast them until fragrant, about 1-2 minutes. Remove and add to the other roasted ingredients.