Wash and chop tomatoes into small pieces.
Heat oil in a pan and bengal gram and white lentil.
Saute on low heat till they become golden in colour.
Now add dried red chilies and curry leaves and saute till chili gets a nice colour,but do not overcook otherwise the lentil may get burnt.
Add turmeric, asafoetida, salt and chopped tomatoes.
Cook on medium flame till tomatoes become soft.
Remove the mixture in a bowl and let it cool down completely.
Add the tomato mixture and tamarind in the mixer jar.
Grind the mixture to make a smooth paste.
Take out the chutney in a bowl.
Heat oil in a small pan and add mustard seeds.
When seeds start crackling add whole red chilies and few curry leaves and add in the chutney
Mix and serve with dosa and idlis
Keep refrigerated the left over chutney.