Soak Dals: Soak the Chana dal and Moong dal for 3-4 hours. Drain the water completely.
Grind Dals & Spices (Part 1): In a mixer, grind the soaked and drained dals. Add green chillies, carom seeds, and cumin seeds. Grind coarsely without adding water.
Grind Dals & Spices (Part 2): Add garlic cloves and chopped ginger to the mixer. Stir the mixture to ensure even grinding. Grind to a fine, dry paste. Avoid adding water.
Combine Ingredients: Transfer the ground dal paste to a bowl. Add the finely chopped vadi leaves (Patra leaves), coriander leaves, white sesame seeds, turmeric powder, coriander-cumin powder, asafoetida, salt, lemon juice, and grated jaggery.
Mix Well: Mix all the ingredients thoroughly with your hands, pressing and combining well to form a cohesive mixture. The goal is to avoid adding any flour. If the mixture is too watery, you can add a little rice flour.