Ingredients

• 1 cup - roasted channa dal (putnala pappu)
• 1/3 cup - sesame seeds)
• 1/2 cup - coconut (fresh or dry)
• 2 tbsp - channa dal
• 2 tbsp - urad dal
• 1.5 tbsp - fenugreek seeds
• Green chillies - to taste
• 1 tbsp - oil
• Tamarind pulp
• 1/2 tsp - sugar
• A pinch - asafoetida
• For Seasoning:
• 1 tbsp - oil
• Asafoetida - a pinch
• A few - cumin seeds
• A few - mustard seeds
• 1 - red chilli
• A few - curry leaves or coriander leaves

How to Make Coconut & Roasted Chana Dal Chutney

• Heat oil and fry the dals, fenugreek, sesame seeds, roasted channa dal, chillies and coconut.
• Remove from fire and grind with the tamarind pulp, sugar and salt.
• Add water as required.
• Transfer the chutney into a serving tray.
• Add the mustard and cumin seeds to the hot oil. When the mustard seeds pop, add asafoetida and turn off the eat.
• Add red chillies and curry leaves to the seasoning.
• Add this to the chutney.
• Served with dosa, idli, masala vada or rice.