South Indian Tomato Chutney with Roasted Dals and Mustard Tempering

What you need

• 1 tbsp urad dal
• 1 tbsp chana dal
• 5 dried red chilies, preferably Kashmiri; 4 for the dals, 1 for the tempering
• 1 pinch asafoetida
• 1 onion, small, chopped (about 100 g)
• 3 tomatoes, medium, chopped (about 400 g)
• 1 tsp salt
• 2 tbsp sesame or vegetable oil, divided
• 1 tsp mustard seeds
• 6 leaves curry leaves

Method

Restated from the original video

1. 1

   Heat 1 tsp of the oil in a pan over medium heat. Roast the urad dal and chana dal, stirring, for 1 min.

2. 2

   Add 4 of the chilies and the asafoetida. Keep roasting until the dals turn golden brown, 3-4 min. Tip onto a plate to cool.

3. 3

   Add another 1 tsp of the oil to the same pan. Cook the onion until soft and translucent, about 4 min.

4. 4

   Add the tomatoes and cook, stirring now and then, until they are soft and slightly mushy, 7-8 min. Let cool.

5. 5

   Grind the dals, chilies and salt in a blender to a coarse powder. Do not add water.

6. 6

   Add the tomato mixture and grind to a coarse or smooth paste, as you like it. The tomatoes give enough moisture. Scoop into a bowl.

7. 7

   Heat the remaining oil in a small pan. Add the mustard seeds and the last of the chilies and wait until the seeds splutter.

8. 8

   Add the curry leaves, stand back as they crackle, then pour the hot tempering over the chutney. Serve with idli, dosa or rice.

Imported from vidhyashomecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.