2tablespoonsChana dalBengal gram spilt and skinned
Handful Curry leaves
1Green Chilli
½inchpiece of Ginger
Salt to taste
For tempering:
1teaspoonGhee
½teaspoonMustard seeds
¼teaspoonUrad dal
1sprig Curry leaves
1 - 2chiliesdry, Red
Instructions
In a pan, heat ghee and add peanuts. Roast for two to three minutes on a low flame.
Add urad dal and chana dal and roast again till the dals start turning light brown. To this, add curry leaves and the green chili. Stir this for a minute and switch off the flame.
Once cool, grind it together with ginger, salt and some water to a paste.
To temper the chutney, heat ghee in a small skillet or pan and add mustard seeds, urad dal, curry leaves and the red chilies. Switch off the flame once the mustard and urad dal start spluttering. Pour this over the chutney and serve.
Notes
To make this recipe vegan, substitute ghee with a neutral tasting oil such as vegetable oil or canola oil.
The consistency of the chutney can be adjusted by reducing or increasing the amount of water according to your liking. Use more water for a more smooth runny consistency, less water for a more coarse thick consistency.
Do not skip the roasted chana dal as this acts as a thickener for the chutney.