In a dry sauté pan over medium high heat, add yellow split pea lentils and toast for 2-3 minutes. Add dried chilies, coriander seeds, and dried curry leaves and toast for another 2-3 minutes. Finally add the cumin, peppercorns, and fennel seed and toast until entire mixture is fragrant with a nutty aroma, about 2 minutes. Remove from heat and cool completely
Place toasted mixture into spice grinder and grind into fine powder. Pass blend through a fine sieve to remove any husk or germ. Add ground turmeric and mix until evenly distributed. Store in an airtight container until needed.
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