Heat 1 teaspoon oil on medium flame. Sauté mustard, cumin, fenugreek, black pepper and roast until they are fragrant. Make sure you are constantly stirring the ingredients.
Add chana dal, coriander seeds, dry chili, dry coconut. Continue roasting and frequently mixing until the dal and coconut turn light brown.
Set aside to cool and blend to a coarse powder. You can store this in an airtight bottle either in the freezer or the refrigerator for up to 12 months.