In a mixing bowl, add yogurt and besan (chickpea flour). Chef tip - Dry roast the flour for a few minutes before mixing it with yogurt. It will give it a nice aroma and a nutty flavor.

Gradually add water and whisk it until there are no lumps. The batter consistency will be runny. Set it aside.

Heat oil in a pan. Temper mustard seeds and cumin seeds.

Once they begin to crackle, add curry leaves, gluten-free asafoetida, chana dal, urad dal, and ginger paste.

Add chopped onions along with minced green chillies and sauté until they turn translucent.

Now add the chopped tomatoes along with salt. Cook until the tomatoes turn soft and pulpy. This will take 2-3 minutes.

Then add turmeric powder, chili powder, and sugar. Mix and cook for 30 seconds.

Now add the prepared besan slurry. Keep the flame on low to medium.

Mix and cook until it thickens a bit. Keep whisking continuously. This will take 5-6 minutes. Then cover and cook for 8-10 minutes on medium flame. The raw flour taste should go but be careful to not burn the bottom. Chef tip - Keep whisking at intervals. Scrape the bottom and the sides as you whisk. Check and add salt as needed.

Garnish with chopped cilantro. Serve this flavorful Bombay besan chutney immediately or when it's warm.