Since we have to roast each ingredient separately, it is good to have them all placed ready before starting the roasting process.

Starting by heating a thick bottom kadai with 1/2 tsp oil. When the kadai is hot, add toor dal and stir well to get roasted on all sides. Roasting has to be done continuously to make sure not to burn the lentil.

When you smell the dal starting to leave an aroma, remove it to a plate and spread it well.

Remove and add chilies. You can roast the dried chilies until crispy, and remove them to the plate.

Add remaining oil. Add hing along with grated coconut. Stir well so as not to get the coconut to burn.

Roast evenly on all sides, remove to a plate, and let all the ingredients cool down.

Add rock salt and roasted red chilies, and pulse it well to get a coarse or chili flakes texture.

Transfer to a bowl.

Next, add the roasted lentils and pulse together well to get a fine powder.

Finally, add the roasted coconut. Pulse everything well until you get a well-blended mix.

Once the lentils are powdered well, you can add the chili flakes and pulse again.

Check to ensure you don't powder the blend into a very fine powder, little coarseness gives a good texture.

Remove the Kandi podi to a wide bowl, and spread well with a ladle.

Let the podi cool down completely, and keep a plate covered until you transfer to an airtight container.