Place a medium nonstick sauté pan over medium heat. Add the coriander, dals, cumin, peppercorns, curry leaves, and chiles, and dry-roast for 3 to 4 minutes or until fragrant. Let cool completely.
Transfer to a spice grinder and grind to a fine powder.
Store in an airtight container in the refrigerator or in a cool, dry place for up to 6 months.