CHANA DAL - 1 TBSP

firstly, in a kadai heat 2 tbsp oil and saute 1 tbsp chana dal, 1 tbsp  urad dal, 1 tsp coriander seeds, 1 tsp cumin seeds, ¼ tsp methi and 5  dried red chilli.

1

ROAST - LOW FLAME

roast on low flame until it turns golden brown

2

ONION - 1 CHOPPED

now add 1 onion, 5 clove garlic and 1 inch ginger.

3

SOFTENS SLIGHTLY

saute until the onions shrink slightly.

4

TOMATO - 2 CHOPPED

further, add 2 tomato, small piece tamarind and ¾ tsp salt.

5

MIX WELL

mix well making sure everything is well combined

6

COOK - 10 MINUTES

cover and cook for 10 minutes or until the tomatoes soften.

7

MINT - 1 CUP

now add 1 cup pudina, ½ cup coriander and saute slightly.

8

COOL COMPLETELY

cool completely, and transfer to a blender.

9

BLEND - SMOOTH PASTE

blend to smooth paste adding water if required.

10

OIL - 3 TSP

now prepare the tempering, by heating 3 tsp oil.

11

DRIED RED CHILLI

splutter ¾ tsp mustard, pinch hing, 1 dried red chilli and few curry leaves.

12

BEANS - 5 CHOPPED

now add ½ carrot, 3 tbsp cabbage, ½ capsicum, 5 beans and 2 tbsp coriander stem

13

TEMPERING

pour the tempering over the chutney and mix well.

14

READY TO EAT

finally, enjoy tomato pudina chutney is ready to enjoy with rice, idli or dosa.

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