Heat the kadai or pan. Once it becomes hot, add the toor dal and flaxseed.
In medium heat, dry roast for a couple of minutes. Then add the peppercorns and red chilies and dry roast till the toor dal becomes slightly brown. Don’t roast for more than 5 to 7 minutes.
Let them cool and grind them without adding any water but with salt and store it in an airtight container. Serve hot with rice with chips of papad.
Notes
Add salt after grinding the powder and pulse it once after adding the salt.
Don’t over roast the flaxseed mixture.
Adjust the red chilies and pepper according to your taste preference or you can skip pepper and add more red chilies also.