Place a pan over medium heat and add 1 tablespoon of oil. When the oil is heating add chana dal. Saute until it turns golden.
2 tablespoon chana dal - split chickpeas
Add urad dal/split black gram, coriander seeds, cumin seeds, and saute until you get a nice aroma. (40 seconds)
2 teaspoon urad dal- split black gram, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds
Add the chopped onions and saute them until translucent.
1 onion chopped
Add the small piece of ginger, chopped tomatoes and continue to saute for a minute.
¼ inch ginger, 3 Tomatoes or 1 can tomatoes
After the tomatoes appear softened, add salt, red chili, and turmeric powder. Saute for about 3 mins and you will notice that all the water content from the tomatoes has evaporated. At this point, switch off the heat and let it cool.
½ teaspoon chili powder, ¼ teaspoon turmeric powder, Salt to taste
Once it cools down to room temperature, blend them into a smooth chutney consistency.
Prepare the tempering/tadka - In a small pan, saute mustard seeds and curry leaves in 1 teaspoon of oil. When they start to splutter, add curry leaves. Add this tempering to the tomato chutney.
1 teaspoon Mustard seeds, 1 teaspoon Coconut Oil, 1 Strand of curry leaves