Remove the stalks from dried red chillies.
Dry them in the sun for 1-2 days.
Or, stir-fry lightle in a dry frying pan (skillet) until fragrant and roasted. Set aside.
Heat a few drops of oil in a frying pan.
Fry each ingredient individually for a few minutes, or until the spices are fragrant and the rice and dals are golden.
If drying the chillies in the sun, fry them as well, for 1 minute , or until they turn a shade darker.
Mix all the ingredients together in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder, to make a fine powder.
Store in an airtight container and use as required.