In a pan dry roast coriander seeds till the seeds slightly changes color and starts popping
Transfer them to a plate and let it cool down
Add channa dal and sauté till aroma and dal turns golden brown. Transfer the Roasted dal to the same plate
Now add urad dal and sauté till the dal turns golden brown. Let it cool down in the same plate
Now add urad dal and sauté till the dal turns golden brown. Let it cool down in the same plate
Add red Chilli and sauté till the Chilli are roasted. Transfer and cool down everything
Before grinding add required salt and pinch of asafoetida
After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon