Heat oil in a pan. Lower the heat and add chana dal and urad dal
Fry the dal mixture until they turn golden
Add the red chillies, chopped onion, and garlic. Sauté them in a low flame
Add salt to taste and mix well until well cooked
Turn off the heat and let it cool in room temperature
Add the mixture to mixer and blend to a smooth paste
Add the mustard seeds and urad dal to a tempering pan and then add oil.
Let them crackle and pop. Now, add curry leaves and asafoetida powder to the pan one after the other.
Finally, add the tempering to the ground chutney and mix well.
Empty the chutney into a bowl. Your chutney is ready to be served!
