1 tbsp – Oil
1 tsp – Urad dal
1 pinch – Hing/ asafoetida
1 tsp – Mustard seeds
Grind all the ingredients for the chutney by adding water little by little. Grind it to a coarse chutney and not too smooth.
For the tempering heat oil in a small pan. Add mustard seeds and let it crackle. Add himg and urad dal to this and let the urad dal turn golden brown. Pour this onto the chutney and serve …..