Heat oil in a pan, add mustard seeds, moong dal, cumin seeds and chana dal, sauté till mustard seeds stop spluttering.

Add curry leaves and finely sliced onions.

Sprinkle a little salt over onions so that they cook easily and turn translucent.

Add ginger-garlic paste and mix gently so that it doesn’t stick to bottom and cooks till its raw flavour is done.

Slice green chillies into two half’s or into small pieces (tastes good for making a sandwich).

Slice tomatoes into medium-size or a small size (cooks faster) and mix all ingredients.

Add salt and turmeric powder as per your taste and cook on low temperature with lid covered for 5 minutes.

Once tomatoes turn soft and almost all water is evaporated we can see thick consistency of tomato gravy.

Sprinkle garam masala powder, red chilli powder and coriander powder and mix well.

Garnish with coriander leaves and serve Tomato Onion Curry with plain rice, chapati or as a base ingredient for making different recipes.