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!
