1. Add a tbsp of oil in a small pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove just Ingredients from pan and keep aside.

2. In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown. Remove just Ingredients from pan and keep aside.

3. In the same pan add the dry chillis and toss them about for 2 mts. Remove and keep aside.

4. Now add a tsp of oil and add the curry leaves and toss them about till they are crisp and roasted. Keep tossing them about while roasting the leaves.

5. Turn off heat and cool all the roasted ingredients in the above steps.

5. Once they are cool, grind the dals first (grind them coarse), followed by cumin seeds, coriander and red chillis and grind again.

6. Now add tamarind and grind. Remove and keep aside.

7. Now add the curry leaves and grind to make a powder. Mix it with the coarsely ground spices and salt and store in an air tight container. (Remember all of the ingredients used should be cool before grinding.)

8. Serve hot with white steamed rice and ghee. This can also be served with Idli.