This home-made dahl recipe is slightly adapted from The Complete Asian Cookbook by Charmaine Solomon. She puts in a lot more cinnamon. When making a dish with few spices that includes a garam masala, it is very noticeable when you use your own home-made spice. But in saying that it is good to get into the habit even with dishes with many spices.
4 tbs coriander seeds
2 tbs cummin seeds
1 tbs whole black peppercorns
2 tsp cardamom pods (measure after pods are removed)
1 stick of cinnamon
1 tsp whole cloves
1 whole nutmeg
In a small fry pan separately roast the coriander, cummin, peppercorns, cardamon, cinnamon and cloves.
As each one becomes fragrant, take off the heat and turn out onto a plate to cool.
After roasting, peel the cardamon, discard the pods and keep the seeds for use.
Put all into an electric blender and blend to a fine powder. You could also ground well with a mortar and pestle.
Finely grate over nutmeg and mix in.
Store in an airtight glass jar or container.