Make a small amount, so it doesn't go insipid/stale just lying around.
8 oz Udad dal
8 oz Channa dal
8 oz White til/Black til i.e. sesame seeds
2 tsp Heeng
2 tspt/to taste salt
Dry tamarind 1/2 Indian lime size or 5 tsp aamchur (dry mango powder).
1 cup dried red chillies (add more for increased pungentness)
Roast in 1/2 tsp sesame oil, each ingredient separately to a dark golden brown (honey oak color!). Everything has to be fried in very low flame. Til will splutter!!
Fry tamarind with oany one of the above (not til). Use aamchur if this's difficult.
Keep til aside after frying (without oil is fine).
Fry 1 cup of dried red chillies in 1/2 tsp oil.
Dry grind all ingredients except til. Adding til will make it all lumpy.
Dry grind til alone, separately.
Mix everything together.