In a pan heat 1 teaspoon oil and add 3 tablespoon chana dal along with 3 dried red chillies. Fry until the dal is golden brown on medium flame. Remove onto a bowl.

In the same pan add 1 roughly chopped medium sized onion and 2 roughly chopped medium sized tomatoes along with 4-5 garlic cloves.

Keep covered and cook on low flame until the onions and tomatoes are soft. There should be little to no water from tomatoes. Let this cool down completely.

In a blender add roasted chana dal and dried red chillies. Grind into a coarse powder first.

Next add cooked onions tomato mixture and add salt as needed.

Grind into a smooth chutney, adding 1-2 tablespoon of water as needed. Meanwhile, make a tempering – heat 1 teaspoon oil and crackle ¼ teaspoon each of mustard seeds and cumin seeds. Add ¼ teaspoon asafoetida and fresh curry leaves. Add the tempering to the bowl of chutney.