1/2 cup (packed) medium to large fresh curry leaves.
1/2 cup dried red chilies
1/4 cup chana dal (yellow split peas)
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp poppy seeds
2 cinnamon sticks (3" each), broken up
1 tbsp unrefined sesame or canola oil

Mix everything in a big bowl, tossing to coat with oil.
Roast in a medium-sized skillet until curry leaves curl up and look dry and brittle, chilies blacken slightly, split peas turn dark brown, seeds turn reddish brown, mustard seeds pop and swell, and poppy seeds are tan. 3-4 minutes.
Then quickly transfer to a plate to cool. Grind them. (they'll absorb moisture and get cakey if you grind when hot.) Store for up to 2 months. Makes everything good.

Source: 660 Curries by Raghavan Iyer