Combination chutney with brinjal and Bengal gram prepared in Andhra Pradesh served with rice or roti.
- In a vessel boil some water and add soaked chana dal and put the lid on and let it cook for 5 minutes.
- Heat oil in a pan add garlic, cumin seeds saute it for a minute then add sesame seeds.
- When sesame seeds start to splutter then add green chilies, a pinch of turmeric powder, tomato pieces, eggplant pieces then add some salt saute it and put the lid on,let it cook for 5 minutes till the eggplant is tender.
- After 5 minutes switch off the flame and let it cool down then add this mixture to the blender and make a coarse paste.
- Take a bowl add half boiled chana dal and eggplant mixture then add some lemon juice, chopped coriander leaves, chopped onions mix it well.
- Heat oil in a pan for seasoning add mustard seeds when mustard seeds are spluttered then add cumin seeds, chana dal, and red chilies, split black gram saute it for 2 minutes.
- Until the color of dals are slightly changed then add asafoetidaand switch off the flame then add curry leaves saute it for a minute.
- Pour the tempering into the chutney and mix it well.
Serve this chutney with Roti or Rice.