making sambar powder:

• First gather all the ingredients, measure it out and then we need to dry roast all the spices and dal one by one.
• Start with coriander seeds. Take them into a pan and turn the heat on low-medium.
• Dry roast them with stirring constantly till they are aromatic and you notice a slight color change. Remove it to a plate
• Next roast the chana dal. Keep stirring and roasting for even browning. Remove them to the same plate.
• Similarly roast the toor dal as well. Once light brown in color, dump that to the same plate.
• Next take black peppercorns and small piece of cinnamon stick. Roast till peppercorns are aromatic and remove from the pan.
• Then dry roast the red chilies till they are slightly darken in color.
• Next cumin seeds till they are aromatic. Do not roast too much.
• Then add mustard seeds to the pan. Once they starts popping, remove.
• Next roast the curry leaves till they are crisp and no more moisture left.
• Then roast the methi seeds till light brown.
• Now add desiccated coconut and turn off the stove. The hot pan is enough to brown the coconut. Remove that to the plate as well.
• Let them cool completely.
• Once cooled, take that to the dry grinder or spice/coffee grinder.
• Add turmeric powder and grind into fine powder.
• Remove that powder to a plate, while grinding it may become slightly warm.
• Let it cool down and then store in airtight container.