2 parts coriander seeds
2 parts cumin seeds
1 part fennel seed
2 parts ground turmeric
1 part ginger powder
Dry roast coriander, fennel and cumin seeds over medium heat for a minute or so, until they become fragrant.
Let cool
Add to remaining ingredients in a spice blender or mortar and pestle and grind to a powder. Store in an airtight container for use throughout the season.