Grind almonds to a fine paste. Grind roasted chana dal to a fine powder. Heat two tablespoons of ghee in a kadai.
Crush cardamoms, cloves, peppercorns in a mortar with a pestle and add to the ghee. Add cinnamon, sliced onions and sauté for two to three minutes.
Add ginger and coriander seeds to the onions and sauté for a minute more. Take off the heat, cool slightly and grind into a fine paste using little water.