Heat a pan and dry roast urad dal until golden. Be careful always as it may get burnt easily towards end. Keep Remove in plate for cooling down.
Repeat the same for toor dal.
Roast asafoetida, black pepper, methi seeds same way. I used solid asafoetida. It should be roasted until it turns whitish.
Heat 1/4 cup oil in the pan and add chopped pirandai. Oil should be hot when you add. After 3-4 mins, lower the flame and continue frying until it changes the colour. (Total 10 mins)
Add tamarind to the same oil along with pirandai and give it a fry.
Drain from oil and let it be in a strainer for excess oil to get drained.
Let all the ingredients cool down completely.
Transfer everything to mixie along with salt and powder finely. Wipe the sides in between for even texture.