This is a quick chutney that goes well with a lot of dishes.
Cucumber : 1
Green chillies : 2
Red chillies : 2
Tamarind paste : 1 teaspoon
Asafoetida (Hing) : a pinch
Fresh grated coconut : ¼ cup
Moong Dal (Hesaru bele) : 1 tablespoon
Curry Leaves : 5 – 8 leaves
Turmeric (Haldi, Arshna) : ½ teaspoon
Urad Dal (Uddin bele) : 1 tablespoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Vegetable Oil : 2 tablespoons
- Soak the moong dal for 2 hours.
- Grind the moong dal, green chillies, red chillies and tamarind together.
Add cucumber and grind some more.
- In a pan, heat 2 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 this seasoning to the chutney and stir well.