Yields about 2 to 3 cups
1 cup kadle bele/channa dal
1/2 cup uddina bele/ urad dal/ black split gram
1 cup coriander/dhaniya seeds
15-20 sundried red chilies - Kashmiri or Byadagi variety
2 sticks/barks, about 4 inches cinammon
1 tsp pepper seeds
1 tsp cumin/jeera seeds
½ tsp fenugreek/menthye seeds
1/2 tsp asaefotida/hing powder
1/2 cup dry coconut shavings
Dry roast all the ingredients individually until aromatic. Combine them all together; roast for just a minute in ghee/olive oil. Cool completely and powder to a coarse texture.
If you plan to store it for more than two weeks, omit the dry coconut and roasting in ghee.