Veggie Foodie

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:

1. Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
2. Add jeera seeds and roast for another minute, making sure it does not get too dark
3. Remove and set aside to let it cool
4. Add the oil in the pan
5. Add chilies and shallow fry till they become crisp – 1 to 2 minutes
6. Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
7. Add tomatoes, salt and turmeric and cook for 3-4 minutes
8. Put the mix aside to cool
9. In a blender, dry blend the roasted daals and cumin seeds
10. To that, add the tomato mix and blend till smooth

Tempering

1. In a small pan, heat the tempering oil on medium – high heat
2. Once hot, add urad daal and mustard seeds
3. Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
4. Add the tempering to the blended tomato mix
5. Serve the chutney with idli, dosa or uttapam

Serves: 6

Inspiration source:

https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Remarks: