Heat oil in a pan and fry channa dal and urid dal till brown. Remove and keep aside. To the same pan add coconut, red chilly, Tamarind and asaphoetida, and fry till coconut is golden brown. Keep aside. Add the squash and roast till all the moisture is gone. Grind all the ingredients together with salt to get a fine paste/powder. This can be kept in an air tight container for 1-2 weeks and for 1-2 months if refrigerated.