Bombay Chutney

Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.

Prepare a smooth lump free batter. Keep aside.

In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.

Add 2 onion and saute until the onions soften slightly.

Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.

Now add 1 tomato, 1 cup water, cover and cook for 3 minutes or until tomato softens.

Add in the prepared besan mixture and mix well.

Once the besan mixture starts to thicken add 2 cups water and stir well.

Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.

Boil for 5 minutes or until the besan is cooked well and turns flavourful.

Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.

Finally, enjoy Besan Chutney with poori, chapathi or dosa.