Chana Dal Chutney
1/2 cup chana dal - soaked
3 T. Oil
1 teaspoon mustard seed
1 teaspoon urad dal
Pinch asefotida (hing)
2-4 dried red chilis
1 sprig curry leaves
1 inch piece of ginger, sliced
1/4 teaspoon turmeric
1/2 desiccated coconut
3/4 - 1 cup yogurt
salt to taste
Cilantro to sprinkle on top
Soak chana dal for at least 2 hours. Drain water and set aside.
In a pan on medium, heat oil and add mustard seeds until they splatter. Add urad dal and a dash of hing.
Reduce to low heat and add dry red chilis, curry leaves, sliced ginger and turmeric and stir until curry leaves are crispy.
Add chana dal to pan and cook until dal turns slightly brown. Add desiccated coconut and continue to cook until coconut browns. Turn off heat and let cool.
Once mixture is cool, add to a blender and grind mixture. Gently blend in yogurt until combined. Add salt to taste.
Add to serving bowl and sprinkle with chopped cilantro.
This makes about 5 cups of chutney.