75g/2 ½ oz (3/4 cup) grated copra or desiccated (dried flaked) coconut
2 tablespoons vegetable oil
12-14 dried red chillies
1 tablespoon black peppercorns
1 tablespoon cumin seeds
4 teaspoon coriander seeds
1 teaspoon asafoetida
200g /7 oz (1cup) chana dal, rinsed and drained
150g/5 oz (3/4 cup) urad dal, rinsed and drained
Stir-fry the copra or desiccated coconut in a dry frying pan (skillet) over low heat for about 2-3 minutes, or until roasted. Remove from the pan and set aside.
Heat a few drops of oil at a time in the same pan and fry each ingredient individually for 30-45 seconds, or until the chillies and spices are fragrant and the dals are golden.
Mix all the ingredients in a mortar and pound with a pestle, or grind in a spice grinder, to make a coarse powder.
Store in an airtight container and use as required.