Cut the tomatoes and onions into pieces, not necessarily chopping into fine pieces
Take the oil in a kadai Add the urad dal and chana dal and fry
Once it changes colour add the chillies, (if adding curry leaves, add them along with chillies) and fry for a minute. Transfer the content to a bowl (leaving the excess oil in the kadai itself)and keep it aside
In the same kadai add the onions, ginger, and garlic and fry for 4 to 5 minutes
Add the tomatoes and fry until it is cooked well Transfer the content to a plate and let it cool
Grind this content and the fried chillies(& curry leaves) in a mixie jar once it has become cool, add some water to it.
Add the fried dal to this and grind again to the chutney consistency. Transfer this to a bowl.
Take the oil in a small kadai and heat it. Add mustard seeds. Once it splutters, add urad dal, curry leaves, and asafoetida. Add it to the chutney and mix well.
Adding a handful of curry leaves along with the red chillies while frying will enhance the taste of the chutney!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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