Ingredients :

1kg. dhania seeds (coriander seeds)
1/2 kg. lal mirch saboot (whole red chillies)
1/2kg. sukha khopra (dehydrated coconut chopped)
100gms. lavang (cloves)
100gms. kali mirch (pepper corns)
100gms. tejpan (bay leaves)
100gms. nakeshwar
100gms. dagad phool
100gms. masala phool
100gms. masala (badi) elaichi (large black cardamoms)
100gms. shajira (caraway seeds or white cumin)
100gms. haldi ke ganthiye (dry turmeric root)
100gms. hing ke tukde (asafoetida in broken form)
100gms. til (sesame seeds)
100gms. karala
100gms. khuskhus (food grade poppy seeds)
100gms. dalchini (cinnamon)

Method :

Dry roast each of the ingredients on a low flame till well done.
Do not roast asafoetida and turmeric.
Pound all ingredients together till a coarse powder is formed.
Store in a clean dry airtight container.