Heat a kadai and dry roast chana Dal, cumin seeds, coriander seeds, whole pepper, methi seeds separately.
Roast curry leaves till they are crisp. I have used shade dried curry leaves.
Add coconut oil to the same kadai and fry red chili. Once they are fried, remove from the kadai and keep them aside.
To the same oil, add roughly chopped garlic and let it brown.
Take these aside and add amla pieces to the kadai. Add a pinch of hing and a little salt. Let Amla pieces cook on medium flame. It will take around 5-8 minutes. Take these aside, let them cool down.
Now take a mixer grinder and add roasted ingredients from step 1, curry leaves, Turmeric powder, salt and make a fine powder.
Now add fried red chili, garlic, amla and grind it into a coarse powder. Adjust salt and the powder is ready to use.