Roast the dals separately till you get an aroma. You can dry roast or fry in 1 tsp oil. They have to turn golden. Off heat & add cumin to the hot pan. When the cumin turns aromatic remove and set this aside to cool.
Fry the chills in 1 tsp oil until pale & whitish. Set aside. Add grated radish and fry for 8 to 10 on a medium flame. If you want to get the best health benefits and can bear with the smell, then just saute it for about 3 to 4 minutes. set aside.
Add salt to tomatoes and fry till they turn pulpy. Skip if you are using tamarind paste.
How to make radish chutney
Once cool, powder dals and cumin to a fine powder in a blender jar.
Add ginger, green chilies, radish and tomatoes, adjust salt as needed. Grind it to smooth, if needed add very little water. I did not use.
Tempering mullangi chutney
Heat a small pan with oil, add mustard, cumin , red chilli, garlic and dals. Fry till the dals turn golden.
Add curry leaves and hing. Saute and add the chutney to the seasoning. Serve radish chutney with rice, idli, dosa, pesarattu or even with bread.