Heat 1 tsp Oil and add garlic cloves. Once they get slightly roasted ( about 2 minutes ), add roughly chopped Red Bell Pepper. Saute for at least 5 minutes in medium flame followed by the addition of chopped tomatoes. Saute until all the juice evaporates and the tomatoes get mushy - another 5-7 minutes. Turn off the flame and set it aside.
Heat the remaining 2 tsp Oil. Once hot, add Cumin Seeds,Chana Dal & dried red chillies and saute them until dal begins to turn brown. Turn off the flame and set the Dal Mixture aside.
Once both the mixtures are cool , grind them together in Optimum G2.1 Blender until a smooth puree is achieved. Taste and season with Salt. Transfer the content into a serving bowl.
Prepare the tempering by heating the oil. Add mustard seeds. Once the mustard seeds begin to splutter, turn off the flame. Add the rest of the ingredients - red chillies, asafoetida and curry leaves. Immediately pour the tempering onto the pureed Chutney.
Serve your Dosa's or Idlis with the Red Bell Pepper Tomato Chutney.