Peel the small onions.

Pluck the coriander leaves from the stem and collect them in a bowl.

Heat about 1 tbsp of oil and add chana dal.

Once it starts to change color, add thoor dal and then urad dal.

Give the pan a few swirls so the dals get roasted in hot oil. Add the red chillies. And fry using a ladle.

Once the dals have become light brown, add the small onions and fry until they become translucent.

Now add the coriander leaves (and tender stems) and cook until the leaves become soft and lose tenderness.

Switch off the flame and let it cool.

Once cooled transfer to a mixer/blender, add enough salt and grind it with 2-3 tbsp of water to bring the chutney to a smooth consistency.

Enjoy with piping hot idlies!