Ingredients:
• 1 cup – Bengal Gram (channa) dal
• 1/3 cup – sour green mango, peeled and chopped
• 6 to 8 green chilies
• 1 tbsp – oil
• salt to taste
• For Seasoning:
• 1 tbsp – oil
• 1 tsp – mustard
• ½ tsp – asafetida powder
Method:
- Soak the dal in water for 1 hour. Drain completely.
- Heat 1Tbsp of oil in a kadai and roast the dal on slow flame till light brown and fragrant.
- Grind the roasted gram with chilies and mango, using very little water, to a slightly coarse paste. Mix in the salt.
- Heat the oil for seasoning in a small fry pan.
- Add mustard. When it splutters, add asafoetida.
- Remove from fire and add the seasoning to chutney.
- Mix well and serve as an accompaniment to rice and dal.
Recipe courtesy of Chandra Bhat