Back to 4 servings 4 medium ripe tomatoes, chopped 1 small onion, sliced (optional) 3 cloves garlic, peeled 1 inch ginger, peeled and sliced 2 dried red chilies, more to taste 1 tablespoon oil, divided between cooking and tempering 1 teaspoon chana dal, split Bengal gram (optional) 0.5 teaspoon urad dal 0.25 teaspoon turmeric powder 0.75 teaspoon sea salt, adjust to taste 0.5 teaspoon mustard seeds 1 pinch asafoetida, hing, optional 8 curry leaves, fresh
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1 Step 1: Heat half the oil in a pan over medium heat. Fry the chana dal and urad dal until light golden and aromatic, about 2 minutes.2 Step 2: Add the garlic, ginger, dried red chilies and onion, if using. Cook until the onion is soft and translucent, about 3 minutes.3 Step 3: Add the chopped tomatoes, turmeric and salt. Cook over medium heat, stirring often, until the tomatoes are soft, mushy and much of the liquid has evaporated, about 10 minutes.4 Step 4: Let the mixture cool completely, then blend to a smooth or slightly coarse chutney. Taste and adjust the salt.5 Step 5: Heat the remaining oil in a small pan over medium heat. Add the mustard seeds and let them pop, then add the curry leaves and asafoetida and fry for about 30 seconds.6 Step 6: Pour the hot tempering over the chutney and stir to combine. Serve with idli, dosa, rice or parathas.getsaucepan.com/r/913784c4-4346-53c1-b2af-9916df4820f3
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