Heat oil in a pan on low-medium flame and roast urad dal and chana dal until golden.

Add roasted peanuts, cumin seeds, black pepper, sesame seeds, red chilies, and tamarind, and roast until sesame seeds pop.

Wash and pat dry moringa leaves, then dry-roast them with curry leaves on low flame until crisp.

Let all ingredients cool completely.

Grind roasted dals, spices, tamarind, and salt to a coarse powder.

Add roasted moringa leaves and pulse lightly until everything blends well.

Store in an airtight jar; lasts up to 3 weeks at room temperature or longer in the fridge.