Chana dahl Chutney (Indian lentil condiment)

Chutney for Indians symbolizes spicy, tangy, or a sweet and sour mouth watering condiment. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing of ingredients together. Chutney can be of many types, coriander-mint chutney, peanut chutney, tomato chutney, mango chutney, or coconut chutney to name a few.

The use of a stone mortar and pestle is often regarded as vital to create the ideal chutney. It consists of a small stone bowl or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "lohra"). Once the ingredients have been crushed, it is tempered in flavoured oil and the ingredients are mixed together and then simmered slowly. Chutney is traditionally made to be eaten fresh, using at least one strongly-flavored ingredient. It serves the purpose of ketchup with Indian dishes.

This is my mom's lip smacking chutney or chatni recipe.

Ingredients:
1. 1/2 cup chana dahl
2. 5 tablespoon shredded coconut
3. 1/2 teaspoon Cumin seed powder
4. 3 tablespoon lemon juice
5. 1/2 inch ginger, shredded
6. 1/2 teaspoon rock salt
7. Table salt to taste
8. 1 green chili, chopped
9. 1/2 cup water
10. 5 tablespoons plain yogurt

For tempering:
1. 1 teaspoon mustard seeds
2. 1/4 teaspoon red chili powder
3. 3-4 fresh curry leaves
4. 1 tablespoon oil


Instructions:
1. Roast the chana dahl. Set aside and cool.
2. Grind the roasted chana dahl.
3. Put the ingredients 2 to 10 in a blender with the chana dahl and blend until the texture is course to smooth.
4. Transfer to a glass bowl.

Tempering:
1. Heat oil and add mustard seeds
2. When the seeds splutter, add red chili powder and curry leaves.
3. Spread this flavoured oil over the blended mixture.

Serve as a condiment with Idli (rice cakes) or Dosa (Indian crepe)

Thanks mommy!