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

1. In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
2. After it cools, grind it with grated coconut, green chillies and salt in a mixer.
3. Slowly add water while grinding.
4. The consistency of the mixture should be akin to that of ketchup.
5. Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
6. When the mustard sputters, add this to the ground coconut mixture.
7. 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)