In a pan add oil and both lentils/daal.Roast till they become red in color.
Now remove the roasted daal from the pan and keep aside.Add sesame seeds, coriander seeds and peppercorns in the pan and dry roast till they give a nice aroma.
Remove from the pan and keep aside
Dry the curry leaves in the microwave for a minutes or dry under the fan.
Add 2 tsp of oil in the pan and add the kashmiri red chilies and roast for a minute on low heat.switch off the flame and then add the curry leaves and asafoetida and stir for few seconds .Let the ingredients cool down completely.
Grind the roasted ingredients, jaggary, salt and tamarind in the mixer to make a coarse powder.
Store in an air tight jar.
Serving suggestions-Mix with little ghee or sesame oil or use just as a dry powder to serve with idli, dosa or vada.
Addition of jaggary and tamarind is optional,depends on individual taste and preference, tastes great both ways.