Ginger Chutney

Heat oil in a pan. Add chana dal and urad dal, and sauté on low flame until golden brown.

Add dry red chilies to the pan and cook for a minute. Set them aside.

In the same pan, add diced onions with some oil. Sauté for 2 to 3 minutes.

Add ginger to the pan and cook the onions until they turn translucent.

Add cumin seeds and sauté for a minute. Set this mixture aside to cool.

Blend the roasted dal, chillies, onions, ginger, cumin, tamarind extract, salt, and jaggery into a fine paste

In a separate pan, heat oil and temper with mustard seeds, curry leaves, red chilies, and a pinch of asafoetida.

Pour the tempering over the blended chutney mixture. Your ginger chutney is now ready to serve.