Coconut-Lentil Chutney

Name: Coconut-Lentil Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 cups
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 large coconut; 2 tbsp bengal gram dal; 3 green chilies; 0.75 cup water; 1 tsp vegetable oil; 1 tsp mustard seeds; 1 tsp split Urad Dal; 3 curry leaves

Pan-cooked lentils, coconut and green chilies, warmed with mustard seeds and curry leaves, a South Asian chutney.

10 min · Serves 2 · Easy

Ingredients

Method

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Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

1
In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
2
After it cools, grind it with grated coconut, green chillies and salt in a mixer. Slowly add water while grinding.
3
The consistency of the mixture should be akin to that of ketchup. Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
4
When the mustard sputters, add this to the ground coconut mixture. Serve this chutney with idlis or dosas.