Tomato chutney

With oats appam

4-5 tomatoes Or 1/2 can tomato paste

1 small onion

2 tbsp Chana dal

2 tbsp urad dal

Salt to taste

2-3 red chilies

2 tbsp ginger paste

Pinch of asofetida

Salt to taste

For seasoning:

1 tsp black mustard

8-10 curry leaves

1. Saute chana dal and urad dal, add onions and sauté till brown (use broth if it sticks)

2. Add ginger, red chilies, salt, and asofetida and sauté for a few more minutes

3. Stir in tomatoes, let it cool down and blend. OR if using tomato paste just blend without tomatoes and add blended mixture to tomato paste and stir in pan for a few minutes

4. Roast black mustard covered till it splutters. Add curry leaves and pour into the chutney. Serve with oats appam.