In the same kadhai/wok add ½ teaspoon oil and the red chillies. Stir-fry them for 2-3 minutes on low flame till it begins to get a darker colour. Take care not to burn them.

In the same kadhai/wok add ½ teaspoon of oil and fry the chana dal. Let the dal turn golden brown. Transfer to the plate in which you have added the sesame seeds and let it cool.

Similarly, add ½ teaspoon oil and fry the urad dal till golden in colour. Let it cool on the same plate with the chana dal.

Add the curry leaves to it and dry roast on a medium flame for 1 minute. Cool all the ingredients before grinding..

Take a mixer jar, grind the roasted and cooled dals, red chillies, curry leaves, salt, asafoetida powder to a semi coarse powder...

Now add roasted sesame seeds and pulse for 2 seconds. Then add garlic and pulse 2 seconds...

Cool the powder for about5 minutes and store in an air tight container.