Dry roast kulith dal until it turns brown. Set aside to cool.

Heat oil in a pan.

Add tur dal, chana dal, fenugreek seeds, and coriander seeds. Roast for 2 minutes.

Add red chilies, small onions, garlic, and tamarind. Cook for 1 minute.

Turn off the heat and let the mixture cool.

Combine the cooled spice mixture, roasted kulith dal, and sesame seeds in a mixer grinder.

Grind to a smooth paste.

Transfer the chutney to a bowl.

For tempering, heat oil in a small pan.

Add mustard seeds, chana dal, and urad dal. Cook until golden brown.

Add curry leaves and cook for 10 seconds.

Pour the tempering over the chutney and mix well.

Serve immediately.