️ Heat a pan on medium flame.

️ Reduce to low–medium flame.

️ Add urad dal, chana dal, and red chillies; sauté until the color starts to change.

️ Add sesame seeds and curry leaves; roast until aromatic and golden brown.

️ Turn off the stove.

️ Add salt and asafoetida; mix well.

️ Let it cool in the same pan.

️ Pulse to a coarse powder.

️ Transfer to a plate and spread.

️ Cool completely, then store in an airtight container.