Dry-roast each ingredient individually, except the oil, dried red chilli and turmeric, in a dry frying pan (skillet) over medium heat for a few moments.
Until the spices and the curry leaves are fragrant and the dals are golden.
Add the oil to the pan and heat through.
Add the dried red chillies and stir-fry for about 1 minute, 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.