Ingredients:
- 2 tbsp chana (bengal gram) daal
- 2 tbsp urad (black gram) daal
- 1 tsp jeera (cumin) seeds
- 1 tbsp peanut oil (or any other cooking oil)
- 6 dry red chilies
- 1 large onion – peeled and chopped
- 4 garlic cloves – peeled and coarsely chopped
- 6 large tomatoes
- 1 tsp salt or to taste
- 1/2 tsp turmeric
For tempering
- 1 tbsp cooking oil
- 1 tbsp urad daal
- 1 tsp mustard seeds
- 12-14 leaves of curry leaves
- 1/2 tsp asafoetida
Method:
- Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
- Add jeera seeds and roast for another minute, making sure it does not get too dark
- Remove and set aside to let it cool
- Add the oil in the pan
- Add chilies and shallow fry till they become crisp – 1 to 2 minutes
- Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
- Add tomatoes, salt and turmeric and cook for 3-4 minutes
- Put the mix aside to cool
- In a blender, dry blend the roasted daals and cumin seeds
- To that, add the tomato mix and blend till smooth
Tempering
- In a small pan, heat the tempering oil on medium – high heat
- Once hot, add urad daal and mustard seeds
- Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
- Add the tempering to the blended tomato mix
- Serve the chutney with idli, dosa or uttapam
Serves: 6
Inspiration source:
https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/
Remarks:
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