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:

1. Soak the dal in water for 1 hour. Drain completely.
2. Heat 1Tbsp of oil in a kadai and roast the dal on slow flame till light brown and fragrant.
3. Grind the roasted gram with chilies and mango, using very little water, to a slightly coarse paste. Mix in the salt.
4. Heat the oil for seasoning in a small fry pan.
5. Add mustard. When it splutters, add asafoetida.
6. Remove from fire and add the seasoning to chutney.
7. Mix well and serve as an accompaniment to rice and dal.

Recipe courtesy of Chandra Bhat