This is more of a palya (vegetable side dish) rather than a true chutney. It goes well mixed with hot rice and ghee, or as a side with chapathis, huli or saaru (rasam).
Makes about 10 servings.
Chana Dal : 1 cup
Fenugreek (Methi) leaves finely chopped : 3 cups
Green chillies : 6 – 8
Coriander leaves : ¼ cup
Fresh grated coconut : 1 cup
Asafoetida (Hing) : ¼ teaspoon
Curry Leaves : 5 – 8 leaves
Turmeric (Haldi, Arshna) : ½ teaspoon
Urad Dal : 1 tablespoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Vegetable Oil : 3 tablespoons
Soak the chana dal for 2 hours.
Grind the chana dal, green chillies, salt, asafoetida and coriander leaves together. Keep the chutney fairly coarse – don’t grind it too fine.
Add a little water while grinding if necessary.
Add methi leaves and coconut. Grind again for for just 5 seconds. Mix it together well.
In a pan, heat 3 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida, urad dal, turmeric and curry leaves. Cook until the dal is golden brown.
Add the ground mixture to the seasoning.
Cook on medium heat for about 10 minutes, stirring often to prevent sticking, until the dal is cooked.
Recipe Credit : Shanta Rao