Measure the ingredients above and keep it ready. Heat a wide pan, add ½ teaspoon oil, tip in the chana dal, urad dal and black peppercorns into it. Keep the flame low and roast it until golden.
Take care while roasting the ingredients, keep stirring often to avoid burning , do not be tempted to increase the stove flame. Once the dal is golden, remove it to another plate.
Again in the same pan, add ½ teaspoon of oil, tip in the coriander seeds, white sesame hing and red chilies. Roast until the coriander seeds is toasty and aromatic.
Towards the end of roasting the coriander seeds, add desiccated coconut to the pan. Take it off the stove, give it a good stir. The coconut will get nicely toasted in the residue heat of the pan.
Remove the coriander seeds and toasted coconut to the same plate of dals. Let this all cool completely, before grinding.