Dry roast chana dal and urad dal in a pan until golden brown.

Add dry red chilies to the pan and sauté until crisp.

Cool roasted dals and chilies.

Grind roasted ingredients with coconut, tamarind, and jaggery to a smooth paste.

Heat oil in a pan over medium heat.

Add mustard seeds and allow to splutter.

Add dry red chilies and curry leaves, stir for a few seconds.

Add chopped okra, sprinkle salt, and roast until golden brown.

Cover the pan with the lid slightly ajar, allowing steam to escape.

Once okra softens and is cooked through, stir in the ground masala.

Add 2 cups of water and simmer on medium flame for 5 minutes.

Check salt and spices, adjust to taste.

Turn off the heat and transfer to a serving bowl.

Serve hot with steamed rice and accompaniments.