Tomato-Dalia Chutney

Ingredients

• 2 cups tomatoes, chopped
• 2 tbsp dalia (roasted and peeled chickpeas)
• 3-4 red chillies
• 1 tbsp cilantro (coriander leaves), chopped
• 2 tsp vegetable oil
• Salt to taste

For Seasoning

• 1/2 tsp vegetable oil
• Asafoetida (hing) powder, a pinch
  
• 1/4 tsp mustard seeds (rai)

Preparation

1. Heat the oil in a small pan and fry the dalia until golden and remove in a bowl.
   
   
2. Fry the red chillies until crisp and let cool.
   
   
3. Add the tomatoes and saute until tender.
   
   
4. In a blender, add the dal and red chillies and grind into a coarse powder.
   
   
5. Add the tomatoes, salt, and cilantro, and blend into a coarse paste.
   
   
6. Heat the oil for seasoning in a small pan. Add the asafoetida powder and  mustard seeds and fry until they start popping and pour over the tomato-dalia chutney.
   
   
7. Serve the tomato-dalia chutney with idli, dosa, or use as a dip or spread for sandwich.

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