In a pan heat oil add chana dal and urad dal and fry till light brown add hing, curry leaves and red chillies and fry.

Put off the flame and add a glass of water. Add tamarind and jaggery to it and let it soak for about half and hour.

After half and hour add salt and grind it to a fine paste.. Your dal chutney is ready to be served with rice or roti. It can be stored for 4-5 in the refrigerator.