Methods

1. Heat a heavy bottomed pan until very hot; reduce the heat to low and add the roasted gram. Dry roast the lentils for 1-2 minutes till the raw smell disappears. Remove and set aside to cool completely.
2. To the hot pan, add the dried coconut and dry roast on low heat for about 30 seconds, stirring continuously. 
3. Once completely cool, grind the dried coconut along with the roasted gram to a fine powder in a mixer / food processor. Set aside.
4. Heat the oil in the same pan over high heat until very hot. Reduce the heat to low and add the cumin seeds, coriander seeds and dried red chillies. Sauté for about 1-2 minutes or until the chillies crackle, taking care not to burn any of the ingredients. Transfer to a plate and cool completely. 
5. Now grind the roasted ingredients to a powder in a mixer / food processsor. Add the salt, sugar, garlic, and dried curry leaves and pulse a few times to coursely crush the garlic. 
6. Transfer to a bowl and mix in the coconut and roasted gram powder. Serve with rice and a dollop of ghee.