Gather all utensils and lay out on counter:2 minutes
Preparation time:5 minutes
Ingredients:
Cumin seed
½ tsp
Mustard seed
½ tsp
Oil
2 tsp
Yellow Gram (Split Channa dal)
½ tsp
Curry Leaves
1 strip
Coriander seeds
½ cup
Grated coconut
¼ cup
Ginger
½ pieces (grated)
Red chillies (whole)
2
Asafoetida
a bit
Salt
to taste
Recipe:
Heat the frying pan and add 2 tbsp of oil.
Add coriander seeds, grated coconut, ginger and red chillies and roast it for 2-3 minutes, then add it in the blender with salt and grind to a thick paste.
Heat the frying pan and add 2 tbsp of oil.
Add cumin seeds, mustard seeds, and once it begins to sizzle, add channa dal (yellow gram). Leave it for a few seconds till it turns a little brown, then add curry leaves for a few seconds.
Add it to the paste.
Serve it as a side dish with rice/naan bread/roti. This chutney can be mixed with plain rice as well.
