Heat 1 tsp oil in a pan. Add red chilies, chana dal and urad dal. Roast them until they turn golden & aromatic. Red chilies should turn crisp. If using sesame seeds add them now and toast slightly.

Then add cumin & roast just for few seconds. Remove them and set aside to cool.

To the same pan, add tomatoes, garlic, salt and turmeric. Fry till the tomatoes turn completely soft and mushy. If needed cover and cook. Set aside to cool.

To a grinder add the roasted chilies, lentils and cumin. Powder them fine.

Add tomatoes and grind. If you want a traditional pachadi consistency, pulse a few times, scraping the sides.

Check the salt and spice now. if needed add more.

Add oil to the same pan and heat it. Add mustard cumin, red chili, curry leaves and hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp. Turn off the stove. Add the pachadi to the pan and mix well.

Serve tomato pachadi with rice, any Indian breakfasts or bread.