1. Steam the carrot till soft and chop.
2. Heat 2 tsp of oil and roast both the dals, red chilies and coconut.
3. Cool and grind with carrot and raw mango to a paste.
4. Mix in the salt.
5. Heat remaining oil and season with mustard, asafetida and curry leaves.
6. Add the seasoning to the chutney.
7. Serve with Idly or Dosa.

Serves: 3-4