### TranslatedIngredients: 200 grams onion - chopped, 400 grams tomato - chopped, 1/2 cup coconut - grated, 1 green chilli, 1 dry red chilli, 1 tablespoon chickpea lentil, 2 tablespoons green coriander - finely chopped with sprig , Oil - as per use, 3 dry kashmiri chillies, salt, oil - as per use ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 8 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To make tomato sauce, firstly heat oil in a pan. Add chana dal and dry red chillies. Turn off the gas after 10 seconds. Grind this mixture with coconut and keep it aside. Add some more oil to the same pan. Add onions and cook till they become soft. Now add tomatoes and cook till the tomatoes become soft. Turn off the gas and let the mixture cool down. After it cools down, put it in the mixer with the coconut mixture and grind it. After grinding, take it out in a bowl. Now add coriander and mix it. Now heat the oil in a small pan for tempering. Add mustard seeds, asafoetida, curry leaves, dry red mirch and let it cook for 15 seconds. Add this tempering to the chutney, mix and serve. Serve tomato chutney with idli / dosa or different types of dosa.