Roast the capsicum, tomatoes, and garlic over medium heat until the skins are charred and blackened.

Let them cool, peel off the burnt skin, and remove the seeds from the capsicum. Chop into rough pieces.

Transfer the roasted mixture to a mixer jar and set aside.

Heat 2 tsp of oil in a pan over medium heat. Add urad dal, chana dal, coriander seeds, cumin seeds, and dried red chilies. Sauté until the dals are crunchy and golden brown.

Allow the mixture to cool, then add it to the mixer jar with the roasted capsicum and tomatoes.

Add salt and grind to a fine paste. Set aside.

In the same pan, heat 2 tbsp of oil. When hot, add mustard seeds and wait for them to splutter.

Add urad dal, hing, and a dried red chili, sauté until fragrant.

Add turmeric and chili powder, stirring for about a minute.

Pour in the capsicum-garlic paste and cook while stirring, allowing the oil to separate.

Gradually add water to adjust the consistency and cook until oil separates again.