Coconut Chutney with Roasted Chana Dal

Name: Coconut Chutney with Roasted Chana Dal
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup coconut chopped; 2 tbsp roasted chana dal; 1 dry red chilli; 1 green chilli; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1/2 inch ginger grated; 1 pinch asafoetida (hing); 1 sprig curry leaves; 1 tsp roasted sesame seeds; 1/2 cup water; 2 tbsp vegetable oil; As required salt; 1 tbsp lemon juice

Kumkum Chatterjee @cook_12055532

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#Haryana
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Coconut Chutney with Roasted Chana Dal is an ideal condiment to serve in a South-Indian breakfast and pairs very well with crispy dosa, fluffy idli, vada and many more. With a twist of roasted and ground chana dal it enhances the flavour and aroma of regular fresh coconut chutney.

Kumkum Chatterjee @cook_12055532

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Ingredients

10 minutes

3 servings

1/2 cupcoconut chopped
2 tbsproasted chana dal
1dry red chilli
1green chilli
1/4 tspmustard seeds
1/4 tspcumin seeds
1/2 inchginger grated
1 pinchasafoetida (hing)
1 sprigcurry leaves
1 tsproasted sesame seeds
1/2 cupwater
2 tbspvegetable oil
As required salt
1 tbsplemon juice

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Steps

10 minutes

1

Heat a pan and roast Chana Dal / Bengal Gram till aromatic.Set aside to cool. In a mixer grinder, add 1.5 1tbsp roasted chana dal along with few curry leaves,1 green chilli, cumin seeds and grated ginger. Sprinkle some water and grind coarsely.Break open,peel the brown skin of coconut and chop. Add chopped coconut, roasted sesame seeds, salt to taste, green and red chillies, lemon juice and add water as needed and blend into a thick chutney.
2

Heat oil in a wok.Fry few curry leaves till crispy and set aside.In the remaining oil sprinkle hing and temper with mustard seeds and roasted chana dal. Pour this tempering over the chutney.
3

Pour in a serving bowl and garnish with few curry leaves and few roasted chana dal.Serve this delicious chutney as a side dish with dosa, idli or vada and relish.