Chana Dal Chutney

Chana Dal chutney, one of those numerous south indian chutneys,
First, it is a dal based chutney with coconut.
Chana dal, asafoetida and red chilies are fried in a teaspoon of oil, until dal is browned.
Then whole tamarind and coconut are added to the same pan and fried for few seconds and ground with salt, coriander and jaggery to a coarse paste. Finally tempered with mustard and curry leaves.
This chutney goes well with idli, dosa, chapathi, sambhar rice, curd rice or simply mix this chutney with hot steamed rice with a dash of ghee and enjoy.

Ingredients:
Oil - 2 teaspoons,
Chana Dal - 1 big handful,
Red Chillies - 5,
Asafoetida - a fat pinch,
Whole Tamarind -a marble size,
Coconut - 1 cup grated fresh/frozen,
Coriander - 1 tablespoon,
Jaggery - 1/4 teaspoon,
Salt.

For Tempering:
Oil - 1 teaspoon,
Mustard Seeds - 1 teaspoon,
Curry Leaves - 8-10.

Method:
In a pan heat oil.
Add chana dal, asafoetida and red chillies.
Fry until dal is browned.
Add tamarind and coconut and fry for 30 seconds.
Remove from heat and add salt and coriander.
Cool the fried ingredients.
Transfer the fried ingredients to the grinding jar.

Add jaggery and grind with enough water to thick coarse paste.
Remove to a bowl and temper with the ingredients under the tempering table and enjoy.