Add 1 tsp oil and fry the dals till golden crunchy and aromatic. remove and set aside.
The pan will be well coated with oil, so add the coriander seeds and poppy seeds to roast. watch carefully as they burn easily.
once roated and the corainder smells smoky and wonderful, remove add to the plate having the dals.
Now add the feugreek , jeera cinnamon and cloves and roast the well. Remove on to the same platter
Add a tsp more oil and roast the chillies on a very low heat.
When the chillies can break with a snap, take them of the heat and allow them to rest.
Allow them to cool to hand warmth and then powder in a spice mill to form a smooth powder.
Cool further and store in airtight clean container.
If keeping for longer time, use double zipper packs and leave in freezer.
I have seen a few of my friends add curry leaves also fried to it before powdering. this tastes great too