Empty My Fridge
Bombay Chutney (Besan Chutney)
Ingredients
- Onion¾ cups
- Tomato¼–⅓ cups
- Chickpea flour3 tbsp
- Oil2 tbsp
- Mustard seed½ tsp
- Cumin¾ tsp
- Urad dal¼ tsp
- Chana dal½ tsp
- Dried chili1
- Chili pepper1–2
- Ginger1 tsp
- Curry1 sprig
- Turmeric¼ tsp
- Salt⅓ tsp
- Cilantro2 tbsp
- Lemon1–1 ½ tbsp
Instructions
- Heat the oil in a pan. Add the mustard seeds, cumin seeds, urad dal, chana dal and dried red chilli, and sauté until the dal turns golden.
- Add the curry leaves and green chilies and sauté for a minute.
- Add the ginger and fry for about 30 seconds until fragrant.
- Add the onions and stir-fry until translucent. Then add the tomatoes, turmeric and salt, and sauté for a minute.
- Cover and cook until the tomatoes soften slightly.
- Whisk the besan with half a cup of water until smooth, then stir in the remaining water.
- Pour the besan mixture into the pan with the softened tomatoes.
- Bring to a rolling boil on high heat, then reduce the heat, cover and cook for about 9 to 10 minutes, until thick and of pouring consistency.
- Open the lid, taste and add more salt if needed. Turn off the heat, cover and rest for a few minutes.
- Squeeze in the lemon juice and stir in the coriander leaves just before serving.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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