Dry roast Sesame Seeds and let them cool. Do not roast them much otherwise they tend to release oil. Roast Red Chillies until they are crisp and keep aside.
Roast Curry Leaves and Cloves too until crisp. Add a teaspoon of oil to the pan and roast Bengal Gram first. Roast until it changes colour and becomes crisp.
Similarly dry roast both the remaining dals. Add a teaspoon of oil to both of them too. Remember to roast them all separately. Let them cool down first before grinding. Grind the dals separately followed by the other ingredients.
Add Asafoetida while grinding. Store them in airtight containers and relish upto 6 months at room temperature and more if refrigerated. Use clean and dry spoon while using it.
