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Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly toasted and fragrant, being careful that they don't burn. Remove from the heat and cool completely.
Once cooled rub them between your fingers the skin will fall right off. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Start by adding the toasted red lentils to the food processor and pulse until you get coarse crumbs. It's best to grind each item separately to get the right consistency and not to overgrind otherwise you will get a paste.
Process the hazelnuts down to the red chili’s in a food processor pulse to a coarse consistency; do not allow the mixture to become a paste.
Place the ingredients in a bowl. Roughly chop the pumpkin seeds and fold in the nigella seeds and sumac.
Toss the ingredients all together until they are well combined.
Store your mixture in a glass airtight jar. If stored properly it will last 6-12 months.