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.