Slice onion, chop tomato, slit green chilli.
In a mixing bowl, dissolve kadalai maavu / besan by adding little water first to make a paste, then add the remaining water and keep aside.
Heat a pan with oil/ ghee, temper with the items given under to temper table.
Add onion, ginger and fry till transparent. Add the chopped tomatoes, required salt.
Fry until tomatoes turn soft. Add the dissolved besan slowly as you keep stirring. Bring to boil. If besan chutney gets too thick, add little more water.
Simmer for 4-5 minutes or until the raw smell goes away and the consistency is thick like poori masala.
Garnish with chopped coriander leaves, ghee/ coconut oil