Heat a heavy-bottomed pan or kadai over medium heat. Add sesame oil.
2
Add Urad dal and Chana dal to the pan. Roast them until they turn golden brown and aromatic, stirring continuously. Remove the roasted dals and set aside to cool.
3
In the same pan, add Byadgi dried red chilies, Coriander seeds, Cumin seeds, and Black peppercorns. Dry roast them until fragrant, about 2-3 minutes. Add Asafoetida and Tamarind, and roast for another 30 seconds. Remove and set aside to cool.
