Dry roast 2 tbsp each of chana, urad, and toor dal with 12 dried red chillies.
If you are making in large quantities, roast each ingredient separately.
Add 1 tbsp coriander seeds, fenugreek and roast.
Now, add 2 sprigs of curry leaves to the mix.
You can also add 1 tsp black peppercorn along with cumin seeds.
Add 1/4 tsp turmeric and 1/8 tsp Asafoetida (Hing).
Let the mixture cool and then add it to the blender.
Make a fine powder and let it cool completely.
Store the powder in an airtight container.
This masala stays good at room temperature for 3 months.