Heat 2 tbsp of oil in a pan.

Add mustard seeds and when they splutter, add curry leaves and 1 red chilly.

Add black gram and Bengal gram.

When they too turn brown, add roughly chopped tomatoes.

Add salt and chilly powder and cook for some time.

Since the tomatoes will leave a lot of water, simmer and cook, till all the water evaporates and the chutney becomes dry.

Heat oil in another pan.

Add asafoetida and pour it over the chutney.

:- You can eat it with idlis and dosa or with bread. :- It should be kept in the fridge otherwise, it can get spoilt after a few days.