Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2-3 Servings

A popular dish in Andhra Pradesh, this quick and easy chutney acts as a wonderful accompaniment to chillas, dosas and even main meals. If you are bored with your daily dal, this is a great way to eat it differently!

You can soak moong daal instead of straight away dry roasting it to get a different flavor.

Ingredients

• Moong Dal: 1/2 cup (preferably organic)
• Garlic: 3-4 pieces
• Dry red chillies: 2-3
• Fresh green chillies: 1-2
• Rock Salt: To taste
• Jaggery: 1 tsp
• Tamarind or Lemon juice: 2 tsp (or to taste)
• Hing (Asafoetida) : a pinch (optional)
• Water: 1/4 cup or more as per desired consistency
   

• For seasoning (Optional):

• Curry leaves: 10-12 fresh leaves
• Chana/ Moong dal: 3 pinch
• Mustard seeds: 1 tsp

Method

• If using tamarind, soak, deseed and use.
• Roast the moong dal and dry red chilies in a wok, till brown (no oil needed, you may add a few drops of cold-pressed oil for fragrance)
• Mix the dry roasted dal and red chillies with garlic, green chillies and hing and transfer them to a mixer.
• Add water and grind all these together and bring it to smooth paste consistency.
• Add salt, lemon juice and grind one more time.
• Taste-test for balance.

Tadka (Seasoning):

Dry roast the mustard seeds, curry leaves and a pinch of daal. Add on top

Eating guide:

• Food group: Legume & beans
• Can be easily combined with other food groups (except fruits)
• The whole legumes and dals are always a better option than split ones.

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