Description:

"This chutney tastes really good with most of the Indian dishes, but also as a dip for raw vegetables, such as carrot sticks, celery, and bell peppers," Pratibha writes.

Ingredients:

• 1-cup roasted chana dal
• 3-4 shallots
• 2-3 green chillies (or according to taste)
• � tbsp tamarind paste
• � tsp turmeric
• 2 tbsp fresh dessicated coconut (optional)
• � tbsp oil
• Salt to taste
• Water as needed

• 2 tbsp oil (it's best to use sesame seed oil, peanut oil, or clarified butter)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1-2 dry red chillies
• 8-10 curry leaves

• Slice the onion, and fry in a little oil and keep aside. Fry the roasted chana dal in the leftover oil until very lightly browned — be careful as the dal burns easily — and keep aside. Add a little oil in the pan and fry the chillies, coconut, salt and turmeric. Now blend all the items in a blender till smooth � add water as needed. The paste should be thick and smooth. And last add the turmeric paste diluted with a little water and blended one last time. Keep aside in a bowl.

• For tempering, in a small saucepan warm up oil and add the mustard seeds, cumin seeds, dry chillies (broken in 2-3 pieces) until they start sputtering. Lastly add the curry leaves. Pour this tempering directly on the chutney. Wait for a couple of minutes and enjoy!

Source:

Contributed by Pratibha Anand in Gothenburg, Sweden, via email.

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Last modified: July 14, 2005

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