Heat a pan and dry roast the pumpkin seeds until aromatic and slightly golden. Transfer to a plate to cool.

In the same pan, roast red chillies, coriander seeds, sesame seeds, chana dal, urad dal, and cumin seeds until they change color.

Add garlic and tamarind; sauté until everything turns golden brown. Cool completely.

Grind all roasted ingredients except pumpkin seeds into a coarse mixture with salt.

Add roasted pumpkin seeds and grind again to your preferred texture.

Cool fully and store in an airtight container.