Day 28 - Rasam spice blend (spice blends)
Rasam is a clear broth that makes up the second course in a traditional formal South Indian Tamil Brahmin lunch. Funnily enough, other than the pigeon peas, none of the ingredients in this Indian dish are Indian in origin. (Cumin & coriander were originally traded from the Mediterranean, while the chile is from the New world).
Rasam Spice blend
1 tablespoon coriander seeds
2 teaspoon cumin seeds
1 tablespoon tuval dar (split pigeon peas)
2 arbol chiles
Toss these into a coffee grinder and grind to a coarse powder. You may opt to toast the ingredients prior to grinding.
Here's the link to making the clear soup: http://food52.com/recipes/14014-cherry-tomato-rasam