Channa Dal Chutney

Channa dal chutney Add 1 cup channa dal
3-4 dried red chilies
1/2 cup grated fresh coconut
1 small onion, roughly chopped
2-3 garlic cloves
1 small piece of tamarind (about the size of a small lime)
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
Curry leaves (a few, optional)
2 tablespoons vegetable oil
Salt to taste
Water, as needed
Instructions:

Dry roast the channa dal in a pan over medium heat until it turns golden brown. Stir continuously to ensure even roasting then allow it to cool down.

In the same pan, add a tablespoon of oil and sauté the dried red chilies until they become slightly darker and aromatic.

Now, in the same pan, add another tablespoon of oil and sauté the chopped onions and garlic until the onions become translucent. Optionally, you can add some curry leaves for extra flavor.

Once the onions and garlic are cooked, add the grated coconut and sauté for another 1-2 minutes until the coconut releases its aroma.

Turn off the heat and allow all the sautéed ingredients to cool to room temperature.

In a blender or food processor, add the cooled roasted channa dal, sautéed red chilies, coconut, onions, garlic, tamarind, and salt.

Grind all the ingredients together into a smooth paste, adding water gradually to achieve your desired consistency.

Transfer the chutney to a serving bowl.

Take a small pan, heat a little oil and add the mustard seeds while they are spluttering add a pinch of asafoetida, Pour this tempering over the chutney and mix well.