For 4 Person(s)
Soak moong dal for 1/2 hr.
Heat a pan with 1/4 tsp oil. To the pan, add red chilies and cumin.
Fry them until they turn light brown color. Switch off heat and allow them to cool.
Grind soaked moong dal, red chilies, tamarind pulp, jeera, salt and hing to a smooth paste.
Heat a pan with oil and to that add mustard, jeera, red chilies and curry leaves. Once the mustards start jumping switch off heat and add seasoning to chutney.
Serve with rice & dollop of ghee.