Split Chickpea Coconut Chutney

Ingredients

• 1/2 coconut, grated

• 3 tbsp split chickpea (chana dal)

• 1 tsp spilt black gram (urad dal)

• 1/2 onion, cut into small slices

• 1" pc ginger

• 3 red chillies (Bedki)

• 1 green chilli • 1 small ball of tamarind

• salt to taste • 1/2 tsp sugar

• 1/2 tsp cumin seeds

• a pinch of mustard seeds

• a pinch of asafoetida (hing)

• a few sprigs of coriander leaves

Method

Heat a frying pan. Pour 2 tsp of oil.

Fry the onions and chickpea together. When it is slightly roasted, add coconut and roast for another 3 to 4 minutes. Now add the rest of the ingredients except the tamarind and fry for a few minutes. Let it cool.

Grind all in a mixer into a smooth paste.  Check taste. It should taste spicy and a little tangy with a touch of sweetness. Accordingly add what is needed.

For the tadka, heat a small pan with coconut or sesame oil. Toss in a few mustard seeds, some broken red chillies, a pinch or more of asfoetida and split black gram. When the mustard seeds splutter, add curry leaves. Pour over the prepared chutney.