An unique Indian chutney recipe made with chickpea flour and yogurt. Pairs best with puri/roti/bread/dosa/idli. A simple yet delicious recipe from Bombay!
In a mixing bowl, add yogurt and besan (chickpea flour).
Add water and whisk it till there are no lumps. Set it aside.
Heat oil in the 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 chilly and saute till they turn translucent.
Now add the chopped tomato along with salt. Cook till the tomatoes turn soft and pulpy. This will take 2-3 minutes.
Then add turmeric powder, chilly powder, and sugar. Mix and cook for 30 seconds.
Now add the prepared besan water.
Mix, and cook till it thickens a bit. Keep whisking it continuously. This will take 5-6 minutes. Then cover and cook for 8-10 minutes on medium flame. Chef tip - Keep whisking at intervals. Scrape the bottom and the sides as you whisk. Check and add salt as needed.