firstly, in a thick bottomed pan take 3 tbsp coriander seeds, 1 1/2 tbsp cumin, 1 tsp shahi jeera, 2 tsp fennel, 1 tsp chana dal, and 1 tsp urad dal, 2 tbsp yellow mustard and 1/4 tsp methi. dry roast on low flame until the spices turn aromatic. now add 1 inch cinnamon, 2 bay leaf, and 1 inch dry ginger.