Coconut Lentil Chutney
This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.
Steps
In a small frying pan , take 1 / 2 tsp oil and fry the chickpeas till it turns slightly brown.
After it cools , grind it with grated coconut , green chillies and salt in a mixer.
Slowly add water while grinding.
The consistency of the mixture should be akin to that of ketchup.
Now , in the same frying pan , heat the remaining 1 / 2 tsp of oil , add the mustard seeds , split black gram and curry leaves.
When the mustard sputters , add this to the ground coconut mixture.
Serve this chutney with idlis or dosas.
Ingredients
coconut, bengal gram dal, green chilies, water, vegetable oil, mustard seeds, urad dal, curry leaves