In a pan, add water and salt. When the water comes to a boil, add semolina and mix well, cooking until it thickens.

Transfer the mixture to a greased plate and set it aside to cool.

Once cooled, knead the semolina mixture into a dough. Break off small portions and shape them into rings.

Heat oil in a pan. Fry the semolina rings on medium to high heat until they turn golden brown.

In a pan, heat oil and fry onions until soft.

Add roasted chana dal, garlic, dried red chili, ginger, coriander stems, tomatoes, and salt. Mix well.

Add water, cover, and cook until the ingredients are soft.

Blend the mixture until smooth and transfer it to a bowl.

Heat oil in a pan. Add mustard seeds, asafoetida, and curry leaves. Let them splutter.

Pour the tadka over the chutney and mix well.