1. Heat oil in a pan and add cumin seeds, urad dal and saute until dal changes color.
2. Then add coriander seeds, fenugreek seeds and saute well.
3. Transfer the contents to a plate to cool.
4. In the same pan add mung bean sprouts, curry leaves, turmeric powder and saute well for some time until the sprouts appear to be cooked.
5. Allow the contents to cool for a while.
6. Then add the urad dal mixture to the blender first and run until it is powdered.
7. To this, add mung bean sprout mixture, salt, red chili powder, lemon juice and blend until smooth.
8. Add water only if needed, but very little.
9. Transfer the chutney to a serving bowl and serve with rice or chapathis.

Recipe courtesy: Trendy Relish