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Add coriander seeds, black pepper, dried red chilies, star anise, cinnamon, cloves and cardamoms to a hot pan. Roast them on a low to medium heat until coriander seeds turn crunchy.
To the same pan, add cumin seeds and fennel seeds. Toast until they begin to smell earthy. Remove to a cooling tray.
Add fenugreek seeds and toast on a low heat until they change their color to deep golden & begin to smell nutty. Stir in the mustard and toast just for a minute. Transfer to the cooling tray.
Roast the lentils/raw rice on a low to medium heat until aromatic, deep golden or light brown. Transfer to the cooling tray. If using rice, do not brown.
Add the curry leaves and toast them until crisp. Turn off and transfer.
Add the turmeric and dried ginger if using to a grinder jar along with all the cooled ingredients. Powder them fine.
Transfer to an air tight glass jar and use as needed. If making a larger batch, store in smaller jars to retain the freshness.