Roast all the Dals, the Chillies till Crisp.
Roast the Coconut a bit beyond golden. Add the hing and Lemon rind to this when hot.
Roast the Curry leaves till Crisp
Set aside to cool.
Once cool, Powder the Dals and Chilli with Salt
Then powder the coconut and the Curry Leaves .
Now add half the mix of Dal and pulse till it is mixed. Add the tamarind in bits and pulse till it is mixed well. It will begin to stick, so add the extra half of the Dal as you go along to give the dryness.
Check salt and store in a clean and sterile air tight bottles after cooling. Use after one day.