In a pan add the sessame oil.
Once hot, add in the mustard seeds.
Let the mustard seeds splutter.
Now add the red chillies, and chana dal.
Roast on slow till the chana dal is golden.
Now add the tamarind extract / pulp.
Add the hing, turme3ric powder and curry leaves.
Add in the roasted peanuts, salt and jaggery.
Simmer the tamarind mixture on low flame for 15-20 minutes.
Switch off the flame and now add the ground spice powder.
Mix and allow it cool completely.
Store this mix, in a clean and sterile jar in refrigerator for later use.