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South Indian Spice Mix Seeds:

Fenugreek (methi), Nigella seed (kalonji), Mustard seed or (rai or shorshe), Fennel seed (saunf or mouri), and Cumin seed (jira).

Whereas the South Indian version has Mustard, Urad, Cumin and Fenugreek. In our kitchen, this mix of these spices is a must. We use it for tempering Sambars. Though this mix is not in equal portions. This forms the most basic of stuffs that needs to be around when you are going to make sambar!

Mustard Seeds - 2 tbsp
Urad Dal - 1 tbsp
Cumin Seeds - 1 tbsp
Fenugreek - 1/2 tbsp

Fenugreek is not added more and also care should be taken while tempering with this. This tends to turn bitter if over cooked.

For Dals

Mustard Seeds - 2 tbsp
Urad Dal - 1 tbsp
Cumin Seeds - 1 tbsp

Have these mixed and ready to pick. When you are