Dry roast horsegram dal in medium flame until it turns a dull brown hue.

Dry roast sesame seeds separately until it turns a dull brown hue.

Set aside both roasted ingredients.

Warm sunflower oil in a tawa or pan.

Add arhar dal, chana dal, fenugreek seeds, and coriander seeds to the pan.

Roast until golden brown.

Add red chilli, pearl onions, garlic, and tamarind to the pan.

Roast everything for about a minute and let it cool.

Once cooled, add the roasted ingredients, horse gram, and sesame seeds to a blender.

Add grated coconut, salt, and water to the blender.

Grind everything into a smooth paste.

Transfer the chutney to a serving bowl.

Heat sunflower oil in a tempering pan.

Add mustard seeds, chana dal, and white urad dal to the pan.

Once the mustard seeds sputter, add curry leaves.

Stir well and add the tempering to the grounded chutney.

Serve the Horsegram Sesame Chutney with Oats and Coconut Dosa and Vengaya Sambar.