Roast the urad dal till it turn a slight red colour.
Roast the channa dal seperately till you can smell the rawness going away/
In the hot kadai, add the coconut oil, hing and then put in the akha mirchis after switching off the stove.
Let the akha mirchis cook in the kadai.
Now grind the urad dal in the mixer, coarsely.
Then grind the channa dal.
Ensure that they are ground separately, since both of them have different particle sizes and hence the surface areas are different and will require different grinding times.
Now add the akha mirchis and salt and grind thoroughly.
Then add the ground channa dal, and ground urad dal and grind one final time for about 10 seconds so as to make the mixture cohesively.
Transfer to an airtight container and use for whenever needed.
As a twist to this, my mami adds half a cup of roasted white til to it.
However, the taste differs and it may not remain as fresh as the one without til so I usually don't add it.