Roasted Bengal Gram Coconut Chutney

Ingredients

Grated Coconut – 1 cup
Bengal Gram – ½ cup
Green Chilli – 3
Tamarind Pulp – 1 tsp
Salt to taste
To Temper
Mustard Seeds – 1 tsp
Chopped Shallots – 2
Curry Leaves – few
Chopped Coriander Leaves – few
Coconut Oil – 1 tsp
Method
Heat a pan and dry roast chana dal for few minutes or until slightly reddish in color. Add the freshly grated coconut and dry roast it for another couple of minutes. 

Then add green chillies followed by curry laves and saute it. Remove from the stove and let it rest for few minutes before grinding. Transfer it to a blender and blend to powder.

Add in salt and tamarind paste and give it a few pulses. Add ½ cup of water to this or as per the consistency to get a thick fine paste.

Heat oil on medium heat in a pan and add mustard seed. When it splutters, add shallots. When the shallots turn golden brown in color and curry leaves and mix it.

Turn off the stove and pour the ground coconut Bengal mixture to this fried seasoning and mix well.

Then add water as per your required consistency and mix well. The roasted Bengal dal coconut chutney is ready to serve with dosa, idli, uthappam or masala dosa…