Take tamarind and soak it in water for 15 mins. Squeeze and extract as much juice as possible. Discard the pulp.

Heat 1 tsp of oil in a pan, dry roast chillies and fenugreek seeds on low heat. Now take this in a blender and powder them.

Now heat gingelly oil in a kadai. Add in peanut, chana dal and fry till golden.

Add in urad dal, curry leaves and asafoetida and fry for few more mins.

Add in dry red chillies and fry for a min.

Add in tamarind water and cook that down till it thickens.

Now add in the spice powders and salt and mix well. Cook till it gets pretty dry and oil separates from it.

Now you can cool this down and store it in a air tight container in fridge.

When you need. Mix this in some cooked rice and toss well. Add salt to taste

Serve.