Low-fat Tomato Chutney

This is an easy-breezy recipe. We had this today morning for breakfast as an accompaniment for as-soft-as-flower-petals idlis (that analogy is a direct translation of a phrase used in my native language). This chutney is mild in flavor but sure does have a delightful tangy taste to it.

Ingredients -
1) Ripe Tomatoes - 2 #s
2) Green Chilies - 2 #s
3) Roasted Gram Dal - 2 tbspns
4) Oil for frying
5) Salt - to taste
6) Mustard Seeds - 1 tspn
7) Black gram Dal - 1 tspn
8) Asafetida - a pinch

Method -
1) Dice tomatoes and slit the green chilies.
2) Heat 1 tspn (or lesser) oil in a pan and add the green chilies; wait for 30 seconds and dunk the diced tomatoes in.
3) Fry till tomatoes are soft.
4) Allow the mushy pulp to cool and grind along with the roasted gram dal and salt.
5) For seasoning, fry mustard seeds, black gram dal, asafetida and curry leaves in a half teaspoon of oil and pour on top. Serve with any Indian breakfast dish.