Tomato Chutney

Ingredients

2 tbsp chana dal (split Bengal gram)
1 onion, chopped
3 to 4 curry leaves (kadi patta)
2 red chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 cup tomatoes, chopped
1 tsp oil
salt to taste

For the tempering1/2 tsp mustard seeds ( rai / sarson)
2 red chillies
1 tbsp oil

Method

1. Wash the dal and keep aside.
2. Heat the oil in a pan, add the washed dal and stir till it becomes golden brown in colour.
3. Add the onion, curry leaves, red chillies, turmeric powder and asafoetida and fry for a few minutes.
4. Then add the chopped tomatoes and fry for about 5 minutes to soften them.
5. Remove from the fire and cool to room temperature.
6. Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste.
7. Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chillies and frying till the seeds crackle.
8. Pour the tempering over the chutney and mix well.
9. Refrigerate and use as required.