Dry roast first coriander seed and cumin seed till aromatic at low to medium heat. Once it done remove from the heat and place in plate. In a same pan add methi seeds, dry roast till slightly golden color, add chana dal and dry roast until aromatic.
Dry roast mustard seed, black pepper, cinnamon and red chili for half a minute.
Heat oil in a pan, add curry leave and fry for 2 sec than add dry coconut and turmeric powder and hing, saute it for half a minute and turn off the heat. Mix all roasted spices together and let it cool down.
Grind it and make a nice powder. Fresh sambhar powder gives nice aroma and tastes to the sambhar. Store it in a air tight container.