Like most south indian recipes, this is a hot and spicy tomato and onion chutney . Enjoy the contrasting flavors of this chutney

Ingredients
2 tsp coconut oil / any other refined oil
1 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/4 cup chopped onions
1 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp coconut oil / any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
a pinch asafoetida (hing)
Method
Heat the oil in a kadhai, add the chana dal and urad dal and sauté on a medium flame till they turn light pink in colour, while stirring continuously.
Add the curry leaves and green chillies and sauté for a second.
Add the onions and sauté on a medium flame till they turn light brown in colour, while stirring continuously.
Add the tomatoes, turmeric powder and salt, mix well and sauté on a medium flame till the oil separates, while stirring continuously.
When cool, blend in a mixer to a coarse paste. Keep aside.
For the tempering, heat the oil in a small kadhai and add the mustard seeds.
When the seeds crackle, add the red chillies and asafoetida and sauté on a medium flame for a minute.
Pour the tempering over the tomato paste and mix well. Serve immediatelt or store in an air-tight container in the refrigerator.