Heat a little oil in a frying pan (skillet) over medium heat.
Add the dals.
Stir-fry for about 1-2 minutes, or until golden.
Then remove from the pan and set aside.
Add the coconut to the pan.
Stir-fry for about 30 seconds, or until golden brown.
Remove from the pan and set aside with the dals.
Then add the chillies to the pan.
Stir-fry for about 1-2 minutes, or until they turn a shade darker.
Add to the coconut and dals.
Season the mixture with salt and add the asafoetida and curry leaves.
Then transfer to a blender and process until coarsely ground.
Put in a jar and used as required.