Heat a pan on medium-low heat and dry roast the urad dal and chana dal separately until they turn golden brown. Stir frequently to ensure they roast evenly.

In the same pan, add a teaspoon of oil and roast the dried red chilies until they become aromatic. Ensure not to burn them.

Once the roasted ingredients cool down, transfer them to a blender or a food processor.

Add the tamarind, asafoetida, and salt to the roasted ingredients in the blender or food processor.

Grind the mixture into a coarse powder. You can make it as coarse as it is my preference.

Let the chutney powder cool completely before storing it in an airtight container.