First soak moong dal and tamarind separately in water for 10 minutes. Heat pan, add 1tbsp of oil. After heating the oil add 1/2 tsp of cumin seeds, 3 dried red chilli,coriander seeds, green chilli, 5 curry leaves and garlic cloves. Fry all ingredients on medium flame till garlic turns golden color. Then turn off the flame, transfer all these ingredients into blender, add methi powder, tamarind and salt to taste.Grind the ingredients. While pan is hot place pomegranate seeds in pan leave it for 5 minutes but don't turn on the flame yet. Then add pomegranate seeds from the pan, soaked moong dal without water and grind coarsely or softly to your liking. If you like add sugar - it gives little sweet taste to your chutney.Transfer all the mixture from grinder into a bowl. For seasoning heat the pan, add oil, remaining red chillis, cumin seeds, mustard seeds, curry leaves and hing. Your pomegranate chutney (danimma ginjala pachadi) ready.