Heat 2 tablespoons oil in a pan. Add mustard, cumin, urad dal, chana dal and red chilies.

Saute until the dal turns golden. Add curry leaves and green chilies. Saute for a minute.

Add ginger and fry until aromatic for about 30 seconds.

Add onions and stir fry until transparent. Add tomatoes, turmeric and salt.

Saute for a minute. Cover and cook until tomatoes turn slightly soft.

Meanwhile in a bowl mix together half cup water with 3 tbsps of besan. Whisk well until no lumps remain. Then pour the rest of the water and mix.

When the tomatoes turn soft, pour the besan mixture to the pan.

Bring it to a rolling boil on a high heat and turn down the heat. Cover and cook until Bombay chutney becomes thick and is of pouring consistency. This takes about 9 to 10 mins depending on the kind of your pan & flame.

Open the lid and taste test. Add more salt if required. Turn off the heat, cover and rest for few minutes.

Before serving squeeze in some lemon juice and add coriander leaves. Mix and serve Bombay chutney with dosa, poori, roti, chapati, rava idli and paratha.