• Heat a cast iron skillet and add the coriander seeds.
• Dry roast coriander seeds on low flame till aromatic.
• When roasted, transfer to a plate immediately for it to cool down.
• Next, add the Toor dal and roast on low flame till light golden and fragrant. This takes 3 to 5 mins.
• As soon as the Dal has roasted, transfer to the plate.
• Now, add the dry red chilis and roast on low flame for 1 to 2 mins.
• Just roast until chilies begin to plump up in the heat.
• Make sure not to burn them.
• Transfer the roasted chilies to the plate.
• Now add the cumin and pepper. Switch off the flame.
• Dry roast this on low flame till the spices begin to pop here and there.
• This takes roughly 1 to 2.5 mins.
• When done, transfer to cool with the remaining ingredients on the plate.
  

Grinding

• Transfer the cooled ingredients to a blender jar.
• Add the dried curry leaves and asafetida.
• Grind to a slighly coarse powder.
  
• Transfer to a clean and dry container.