Channa Dal Onion Chutney

Channa dal onion chutney is one of my favorite dishes. Small onions are the real taste-factor for this recipe. If you don’t have the small onions you can use finely chopped big onions. While grinding, you just add little water. 

This is also my mom’s recipe. I and my sister used to enjoy this chutney with more idlis & dosas. It’s a perfect condiment to be served with idli and dosa. Hope you are all enjoying with this dish :)

Ingredients
Peeled Small Onion – 20 pieces (small) (cut into two halves)
Chopped Tomato – 2 (medium)
Channa Dal – ¼ Cup
Dry Red Chilli – 10
Coriander leaves – ¼ cup
Chopped Ginger – 1 piece
Urad Dal – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Salt to taste
Sesame Oil – 3 tsp
Method
Take a bowl with half of hot water, put onions and let it be another 5 to 10 min. This helps to control your tears while peeling onions. It’s a very easiest method.
By mean time, heat oil in a pan, fry red chilli for a min or till it changes slight brown in colour. Then take it out and keep it in a bowl.
Now add channa dal and fry for a min. Then keep it in a bowl. Now fry chopped ginger in that remaining oil.
Then add the halved small onions, keep fry till it becomes mushy. Now add chopped tomato and coriander leaves. Fry well.
Then switch off the flame. Let it cool down. Once it done, in a mixer grinder add the roasted ingredients with salt and grind it well with little water. 
Heat oil in a pan, add mustard seeds. When it popping out, add urad dal & curry leaves.
Once it done, transfer into serving bowl. Garnish with coriander leaves.