Chana Dal Chutney

Ingredients

• 1 Tbsp coconut oil
• 1/2 cup chana dal
• 10-12 curry leaves (optional)
• 1/3 cup desiccated or frozen coconut
• 1/2 Tbsp lemon juice
• 4 dried red chilies
• 2-3 Tbsp water
• Vaghar
• 1 Tbsp oil
• 1/2 tsp mustard seeds
• 3-4 curry leaves
• 1 dried red chili (optional)
• 12 tsp chana dal (optional)

Instructions

1. Heat oil in a pan. Add chana dal and toast on medium-low heat until golden.
2. Add curry leaves and red chilies, and cook until curry leaves are crisp and the chana dal has browned.
3. Remove from heat and allow to cool.
4. Add chana dal mixture to a blender, along with coconut, lemon juice, and just enough water to get the blender going. Blend until smooth.
6. Heat oil in a small pan. Add mustard seeds and let them sizzle, and pop for a few seconds. Add chana dal. Let it toast for a few seconds.
7. Break the red chili apart and add to the oil. Add curry leaves. Stir and let cook until the leaves are crisp.
8. Remove from heat and spoon or drizzle over the top of the chutney.

Nutrition

• Calories: 70
• Carbohydrates: 9
• Protein: 2
• Fat: 3
• Saturated Fat: 1
• Polyunsaturated Fat: 0.4
• Monounsaturated Fat: 1
• Trans Fat: 0.01
• Sodium: 2
• Potassium: 50
• Fiber: 3
• Sugar: 1
• Vitamin A: 186
• Vitamin C: 43
• Calcium: 30
• Iron: 1