Tomato Chutney

It was Mia's (my daughter) birthday last Friday and I was on a cooking spree, trying to whip up some dishes for the small get-together we had planned. The spread was mostly carnivorous in nature and my system just needed a break so I thought of making a simple chutney and dosa that would be both light, healthy and yummy.
This savory chutney is made of tomatoes and it reminds me of a similar dish that was served at one of my previous workplace cafeteria back in India. I used to love it and never used to miss breakfast when it was on the menu.

Ingredients
2 - Tomato
1/2 C  - Red Onion or Shallots (Chopped)
3 - Garlic cloves
1/2 Tsp - Chopped fresh Ginger
3 Tsp - Pottukadala / Roasted Bengal Gram/ Chutney Dhal
Curry leaves - a few
1 - Dry Red Chilly (Use more to make it spicier)

Seasoning/ Tadka
2 - Dry Red Chilly
Curry leaves - a few
1/4 Tsp - Black Mustard seeds
Ghee
Directions

• Heat oil in a pan and add a dry red chilly and saute for a min.
• Add onions, ginger, garlic and curry leaves. Saute until the onions are translucent
• Add the tomatoes and saute until they are soft. Take the pan off the fire and let the tomato mixture cool.
• Transfer the tomato mixture to a blender.Add the Pottukadala and grind until you get a smooth paste.Do not add water.
• In a pan, add some ghee and splutter mustard seeds. Add red chilly and curry leaves and mix in the ground tomato paste.