Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.

Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.

At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.

Finally, add salt and tamarind to it, give a final pulse.

Put the chutney in a bowl.

Make seasoning, pour it over the chutney and serve.