1. Heat a pan and dry roast the Bengal and Black Grams.
2. When they turn golden brown, transfer them to a plate to cool.
3. Add the coriander seeds, cumin seeds and red chillies to the same pan and dry roast them.
4. Finally, add the coconut and asafoetida and fry for a while.
5. Transfer them to a plate to cool.
6. When all the ingredients are cooled, grind them into coarse powder along with the salt.

Recipe courtesy: Trendy Relish