Cut pandu mirapakaya (red chilies) in half and tomatoes in quarters.

Dry roast fenugreek seeds, 1 tablespoon mustard seeds, and 1 tablespoon cumin seeds in a skillet over low heat. Transfer to a different plate. Allow it to cool.

Heat a little oil in a pan and add the dry red chilies, roasting them until tender. Transfer to a different plate.

Add a bit more oil and the tomatoes and simmer for a few minutes. Cook for a few minutes after adding the tamarind and closing the lid.

Transfer dry roasted spices to a mixer grinder while tomatoes are cooking. Grind to a fine powder.

In a mixer grinder, combine red chiles, roughly 20 garlic cloves, crystal salt, and produce a soft paste.

Heat a small amount of oil and add the chana dal, moong dal, mustard seeds, and cumin seeds.

Stir in the remaining garlic cloves, dried red chilies, and curry leaves. Mix this seasoning into the tomato pandu mirchi pachadi.