Take a wide and heavy bottom pan. Dry roast all the dals for about 2 minutes on a very low flame. Keep the flame on low all the time.
Add coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and curry leaves. Dry roast them for about 10 to 12 minutes.
Take the roasted ingredients into a big mixing bowl. Add salt, turmeric powder, and hing immediately and mix well.
Now in a pan dry roast red dried chilis for one minute. Dry red chilies should feel warm to the touch and not have any moisture.
Let all the ingredients cool down. Add the roasted spices and chili to a blender or mixer and blend it to a fine powder.