Heat the oil in a pan and add the dal, coriander seeds, and curry leaves. Roast until the dal begins to turn a darker shade of brown.

Add the red chillies and keep roasting on low flame until the dal turns a golden brown. Keep stirring and don't let it burn. (Note : It's up to you to decide how dark you want it to roasts.My mom roast it until a deep golden brown.)

Now add the garlic cloves (if using) and raost it for a minute or so.Switch off flame when done, remove the pan from fire, and add the hing, salt. Mix well and set aside to cool completely in the same pan.

Once cool, ground it to fine powder and store in an airtight container.(Note : The consistency of the powder is your choice. You can grind it either coarse or fine but we grind it fine.) Mix them with gingely oil or coconut oil and serve with Idli or Dosa, Enjoy!