Lentil Dip

• 1/2 cups Chana Dal Or Chana Lentil
• 1/2 cups Urad Dal Or White Lentil
• 2 Tablespoons Raw Peanuts
• 4 Tablespoons Yogurt
• 1 whole Green Chili, Deseeded
• 6 leaves Fresh Curry Leaves
• 1 teaspoon Red Chili Powder
• 2 teaspoons Salt
• 1/4 cups Water
• 2 Tablespoons Clarified Butter Or Olive Oil
• 2 whole Dried Red Chili, Whole
• 1 teaspoon Mustard Seed
• 2 To 3 Fresh Curry Leaves, Chopped
• 1 pinch Asafetida

1. Heat a medium nonstick pan over medium heat.
2. Add chana dal, urad dal and peanuts.
3. Dry roast them over low heat for 2-3 minutes or till they become golden in color.
4. Remove from heat and cool completely.
5. In a hand blender jar, add the roasted dal, peanuts, yogurt, green chili, curry leaves, red chili powder, salt, water and blend till a smooth and thick paste is formed.
6. (If the paste is dry, add few more spoonfuls of water accordingly.)
7. Heat a small nonstick pan over medium heat.
8. Add oil, whole red chili, mustard seed, curry leaves and asafetida.
9. Saute for 1 minute and switch off the heat.
10. Pour this over the prepared chutney paste and serve fresh.

peanuts, yogurt, green chili, curry, red chili powder, salt, water, butter, red chili, curry, asafetida

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lentil-dip/ (may not work)