Heat the oil in a kadai, wok or deep heavy-based pan over medium heat.
Add the dals and fry for 1-2 minutes until light golden.
Remove and drain on kitchen paper (paper towel).
Allow to cool.
Reheat the oil in which the lentils were fried over medium heat.
Add the asafoetida.
Fry for about 20 seconds until it swells up.
Remove and drain on kitchen paper.
And allow to cool, then break it up into little pieces.
Put all the ingredients except the turmeric and garlic, in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder, to make a fine powder.
Transfer to a clean, dry bowl, add the remaining ingredients and mix well.
Sieve (strain) and store in a sterilized, dry and airtight container.