Spicy Tomato Roti Pachadi

1Heat oil (1 tablespoon) in a pan over medium heat. Add mustard seeds (1 teaspoon), cumin seeds (1 teaspoon), urad dal (1 teaspoon), and chana dal (1 teaspoon). Stir until the dals turn golden brown.

2Add dried red chilies (2), curry leaves, and a pinch of asafoetida. Sauté for a few seconds until fragrant.

3Add finely chopped onions and green chilies (2-3). Cook until the onions turn translucent.

4Add chopped tomatoes, turmeric powder (½ teaspoon), and salt. Mix well and cook until the tomatoes are soft and mushy, stirring occasionally.

5Mash the tomatoes with the back of a spoon to achieve a chutney-like consistency.

6Remove from heat and let it cool slightly.

7Transfer the mixture to a blender and blend into a coarse paste.

8Serve the spicy tomato pachadi with roti or rice, and enjoy!