Bombay Chutney (Besan Chutney)

De Swasthi's Recipes · 25 min

Ingredientes

Preparación

1. 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.
2. Add the curry leaves and green chilies and sauté for a minute.
3. Add the ginger and fry for about 30 seconds until fragrant.
4. Add the onions and stir-fry until translucent. Then add the tomatoes, turmeric and salt, and sauté for a minute.
5. Cover and cook until the tomatoes soften slightly.
6. Whisk the besan with half a cup of water until smooth, then stir in the remaining water.
7. Pour the besan mixture into the pan with the softened tomatoes.
8. 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.
9. Open the lid, taste and add more salt if needed. Turn off the heat, cover and rest for a few minutes.
10. Squeeze in the lemon juice and stir in the coriander leaves just before serving.

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