A tangy, lightly spicy chutney made with tomatoes and roasted dal. It pairs wonderfully with dosa, idli, uttapam, pongal, or even hot steamed rice.
Ingredients
Method
- Heat a pan, add urad dal and chana dal. Roast for a minute and then add the dried chillies and asafoetida
- Roast again over medium heat for 3 to 4 minutes or until the dal turns golden brown. .
- Heat oil in a pan, add chopped tomatoes and cook until they turn soft and mushy
- Into a mixer jar, add the lentils, tomatoes, salt and water
- Grind it smooth and transfer to a bowl
- In a pan, add the mustard seeds, and then add a tsp of oil. When the mustard seeds splutter, add curry leaves
- Finally, add the seasoning to chutney and mix well. The chutney is ready to be served!
