1. Heat the oil in a pan over medium heat.

2. Add the chana dal and urad dal. Sauté until the lentils turn golden colour.

3. Add the red chilies. Sauté for a few seconds.

4. Add the chopped onion and garlic. Stir to mix and sauté on low-medium heat until the onion becomes translucent.

5. Remove the pan from the heat. Let the onion mixture cool down.

6. Transfer the onion mixture to a blender jar. Add the tamarind paste and salt.

7. Add ¼ cup of water and blend to a smooth paste. Set aside.

8. Heat up the same pan. Add the mustard seeds.

9. Once the mustard seeds begin to crackle, add the curry leaves. Stir fry for a few seconds until the curry leaves become crisp.

10. Add the blended chutney. Mix well.

11. Add ¼ cup of water. Mix well. Turn off the heat.

12. Serve immediately.