Lingkan Reang
Saute channa dal and dry red chillies in hot oil until golden.
Add shallots, garlic, ginger, toss for a couple of minutes.
Mix in carrots, tomatoes, salt, and sugar, cook covered until tender.
Blend the mixture into a smooth puree, adding water if needed.
Temper spices in oil, pour over the chutney, and mix well.
Serve the chutney with dosa or idli.