Toast the chana dal in a dry frying pan over medium heat for about 3 minutes, swirling constantly until it smells nutty and looks slightly deepened in color. Transfer to a bowl.

Heat the oil in the same pan and fry the cumin seeds for a minute or two until they turn a dark brown. Stir in the asafetida, ground red chile, and salt, then immediately remove from the heat to prevent burning spices.

Combine the toasted dal and the spice mixture in a blender. Pulse until it becomes a fine powder, pushing down the sides as necessary.