On a dry flat pan, dry roast each of the dal separately.
Remove and keep it on a plate.
Dry roast the coriander seeds and add them to the roasted dals.
Roast the flax seeds, dry red chillies and curry leaves.
Powder the dals, flax seeds, coriander seeds, red chillies and curry leaves.
Add the salt and the asafortida and powder it again.
Mix well and store in an airtight bottle.