Coconut-Lentil Chutney
- 1/2 large coconut, grated
- 2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons channa dal (dried chickpeas)
- 3 green chilies
- 3/4 cup water
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon split Urad Dal (split black gram)
- 3 curry leaves
- In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
- After it cools, grind it with grated coconut, green chillies and salt in a mixer.
- Slowly add water while grinding.
- The consistency of the mixture should be akin to that of ketchup.
- Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
- When the mustard sputters, add this to the ground coconut mixture.
- Serve this chutney with idlis or dosas.
coconut, gram, green chilies, water, vegetable oil, mustard seeds, curry
Taken from www.food.com/recipe/coconut-lentil-chutney-15042 (may not work)