Heat the ghee in a frying pan (skillet) over medium heat.
Add the chana dal.
Stir-fry for about 1 minute, or until golden.
Remove from the pan.
Add the dried red chillies.
Stir-fry for about 1-2 minutes or until they turn a shade darker.
Remove from the pan.
Add the curry leaves.
Stir-fry for about 30 seconds, or until fragrant.
Put the dal, dried red chillies, cumin and coriander seeds, and curry leaves in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder.
Season with salt and process to make a fine powder.
Add the grated coconut and garlic and process together.
Heat the ghee or oil for the tempering in a small frying pan over medium heat.
Add all the tempering ingredients.
Stir-fry for about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
Pour over the ground mixture, mix well.
Store in a sterilized, dry and airtight container.