Put the tamarind pulp in a bowl.
Add 2 tablespoons water and mix together.
Heat the oil in a frying pan (skillet) over medium heat.
Add the dal and stir-fry for about 2 minutes, or until light golden.
Add the asafoetida, and onions and stir-fry for 1-2 minutes, or until pink in color.
Add the tamarind pulp mixture, dried red chillies, ginger and garlic, and stir-fry for about 1-2 minutes.
Remove from the heat and allow to cool.
When the mixture is cool, transfer to a blender or food processor.
Add 4 tablespoons of water and process to make a rough paste. Put in a bowl.
Heat the oil for the tempering in a separate frying pan over medium heat.
Add the dried red chillies and stir-fry for a few seconds.
Then add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter.
Pour the mixture over the chutney and mix well.
Season with salt. This chutney should be eaten immediately.