Roast garlic in sesame oil until golden and crisp. Set aside.

Roast asafoetida until darker and transfer to a plate.

Dry-roast urad dal on medium heat until golden spots appear, then add to the plate.

Roast chana dal until lightly browned, then add to the plate.

Heat red chilies and add to the plate.

Roast curry leaves with pink salt until crisp, then add to the plate.

Roast rice until puffed and add to the plate.

Cool all ingredients, grind to a fine powder, and adjust salt.

Store in an airtight container once completely cool.