Stir-fry the coriander seeds, asafoetida and dal individually in a dry frying pan (skillet) over medium heat for about 30-45 seconds, or until the spices are fragrant and the dal is golden.
Remove from the pan and set aside.
Add the copra or desiccated coconut to the pan and roast, stirring constantly, until there is a red tinge.
Remove from the pan.
Pour the oil into the pan and heat through.
Add the dried red chillies.
Fry for about 1-2 minutes or until fragrant.
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.