Sweet , spicy,nutty tangy flavoured  onion and tomato chutney can be best accompaniment to south Indian breakfast.

Difficulty-easy

Preparation Time-5 min

Cooking Time-15 min

Serves- 3-4

Ingredients

Onion- 1 med

Tomatoes-3 med

Channa Dal- 1 Tbsp

Urid Dal- 1 tsp

Cumin Seeds-1/2 tsp

Garlic cloves- 3

Lemon Juice-1/2 lemon(as per taste)

Turmeric-1/4 tsp

Salt- to taste

Oil- 1tsp

Dry Red chilli- 2 (adjust to your taste)

Method

Dry roast the dals on low heat till golden colour and set aside. Roast cumin and allow it to cool. Once cool grind them to a powder.(  not too fine)

In a pan take  1 tsp oil and add roughly chopped onions  cook till translucent. Chop  garlic cloves and add it to the pan .Allow it to cook for 2 min or until the raw smell of garlic goes away.

Add chopped tomatoes  with salt and turmeric. cook till  all tomatoes are mushy. Turn off the gas and let it cool completely.

In a blender add the tomato mix and dal powder and blend it to a smooth chutney. Add lemon juice to the chutney

Tempering

Oil- 2tsp

Mustard seeds- 1/4 tsp

Asafoetida/hing – pinch

Dry red chilli- 1-2

Curry leaves- Few

Cumin seeds-1/4 tsp (optional)

 

Heat oil in a pan , add mustard seeds once it crackle add chillies,curry leaves and fry till leaves are crisp. Now add Hing.

To the pan add the grated chutney mix and stir for 30 seconds on low flame. Serve with Idli, Dosa, Upma.