Flaxseed Podi (Spiced Alsi Seeds Powder)

Method

1. On a medium to low heat, toast flaxseeds in a heavy bottom pan for 3 to 6 mins, as per your preference. (3 mins for light toast, 6 mins for complete toast, turn off when they splutter). Do not burn. Transfer to a tray to cool down.
2. Toast chana dal on a medium to low heat until golden and aromatic, remove to another plate.
3. Same way toast urad and transfer to the chana dal plate. Toast the broken red chilies until crispy. Transfer to the lentil plate.
4. Toast cumin seeds and garlic separately until the seeds turn aromatic and deep golden. Transfer them to cool.
5. Toast curry leaves until crispy. Cool all these. Add flaxseed to the grinder and make a fine powder. Remove to the plate.
6. Grind the rest of the ingredients except garlic, including salt to a fine powder. Add garlic and grind again, followed by flaxseed podi.
7. Grind briefly to mix well. Taste test and add more salt if you want. Serve flaxseed podi with anything savory - khichdi, stir fry, idli, upma, dosa etc