• Dry roast peanuts till it's aromatic and changes color.
• Remove to a clean plate and allow it to cool for some time.
• In the meanwhile heat oil in a pan.
• Add bengal gram, black gram (urad dal), dry red chillies, garlic pods.
• Roast till lentils are little brown and aromatic.
• Once done, transfer it to the blender jar.
• when nuts became cold, rub it gently to remove skins.
• Then add to the blender jar along with lentils.
• Add in tamarind pulp (imli), add water as required and blend it to smooth puree.

Prepare tempering

• Then heat oil in a tadka pan.
• once oil is hot, add cumin seeds, mustard seeds and let them crackle.
• Add a pinch of hing, curry leaves, dry chillies and saute for 5 - 10 seconds.
• Remove from heat.
• Add tadka to the chutney and give it a nice stir.
• Dilute it to the desired consistency by adding water as required.