Preparation & Cooking Time : 20 mins
Serves: 5 - 6 persons
Ingredients :
Moong Dal : 1/2 cup
Tomatoes : 3
Whole Dried Red Chillies : 6 - 8
Cumin Seeds : 1/2 tsp
Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Hing : 1/8 tsp
Curry Leaves : 1 stem
Oil : 2 tbsp
Salt to taste
Method :
1. Heat a teaspoon of oil in a pan. Add the moong dal and roast them on a low flame till they turn into golden brown color.
2. Add in red chillies and cumin seeds. Fry for another 2 minutes on low flame. Remove from the flame and allow it to cool.
3. In the same pan, heat a tablespoon of oil and add the chopped tomatoes. Cook until they are soft and pulpy. Switch off the flame and let it cool completely.
4. Grind the roasted moong dal mixture into a coarse powder. Add the cooked tomatoes and salt to it.
5. Grind into a little coarse paste by adding water little by little. Transfer the chutney into a cup and keep aside.
6. Heat remaining oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter. When it turns golden brown color add the curry leaves and hing.
7. Remove it from the heat and pour over the chutney. Combine well. Serve with rice, papad and a dollop of ghee.
