Tuesday, October 2, 2012

Lentil Chutney

This is a typical South Indian chutney. It tastes especially good with Idlis(Steamed round shaped cakes made with fermented rice and urad dal). This chutney is a must at my house whenever I make Idli. Two types of lentils are roasted with chili's and grinded  to make a coarse powder, later add in yogurt and pour over mustard seeds tempering.

3/4 Cup Chana Dal
1/3 Cup Urad Dal
1 tsp oil
3 Green Chili's chopped
1 1/2 Cup beaten yogurt
Salt as per taste
2 tsp Sugar
For Tempering
1 tbs oil
1/2 tsp Mustard seeds
Pinch of Asafoetida
Small pinch of Turmeric powder

Heat oil in a small pan. Add both chana and urad dal along with green chili's. Roast until light brown in color.
Cool and grind it in a blender to make a coarse powder.
Mix in Yogurt, Salt and Sugar. For tempering heat oil in a pan, add Mustard seeds, Asafoetida and Turmeric powder. Pour this tempering over chutney and mix well. 

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