Methods

1. Heat a tadka spoon or small skillet over medium heat. Add the coriander, cumin, and black pepper, and toast until fragrant and the coriander has turned a shade darker, about 30 seconds to 1 minute. Transfer to a spice grinder or mortar and allow to cool for 5 minutes. Grind or pound the spices into a medium coarse powder and transfer to a small mason jar (or, empty Diaspora Co, jar!).
2. Add the extra virgin olive oil, 3 tablespoons Nandini Coriander Living Vinegar, date syrup, shallot, garlic, Guntur Sannam chillies, and kosher salt to the jar. Seal the lid and shake well to emulsify. Taste and add more vinegar and salt, if necessary. (We like our dressing quite tangy, so a 1:1 oil to vinegar ratio is perfect.) Use immediately or seal and store in the refrigerator for up to 1 week.