Indian Style Coconut Chutney
|Chana dal||2 Tablespoon|
|Desiccated coconut||6 Ounce (175 Gram)|
|Garlic paste/Garlic pulp||1⁄2 Teaspoon|
|Ginger paste/Ginger pulp||1⁄2 Teaspoon|
|Dried red chilies||1⁄2 Teaspoon, crushed|
|Green chilies||2 , chopped|
|Fresh coriander||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Corn oil||2 Tablespoon|
|Mustard seeds||1⁄2 Teaspoon|
|Natural yogurt||4 Ounce (125 Gram)|
Boil the chana dhaal in water to cover until soft enough to be mashed.
Mash the dhaal with a wooden masher and set aside.
Put the coconut, garlic, ginger, crushed red chillies, salt, green chillies, fresh coriander and lemon juice in a food processor or blender and grind for about 30 seconds.
Add the mixture to the chana dhaal.
Heat the oil in a small frying pan, add the curry leaves and mustard seeds and fry for a minute or so, until they are a shade darker.
Pour the hot oil with the seeds and leaves on to the coconut mixture.
Stir in the yogurt and serve.