Coconut lentil chutney
Ayurvedic recipe Coconut Lentil Chutney
SERVES : 4 - 6
INGREDIENTS :
- 1/2 cup grated fresh coconut
- 1 tbsp channa dhal
- 1 tbsp urad dhal
- 1 curry leaf
- 1 pinch hing (asafetida)
-
1/4 tsp brown or black mustard seed
- 1 tsp ghee
- Pure water for grinding
- Rock salt to taste
METHOD
- Dry-roast the dhals in a skillet for 4-5 minutes, stirring constantly. Remove from heat and set aside.
- Blend the coconut, dhals and salt with a little water in a small food processor to a thick paste.
- Heat ghee in a pan until it is clear. Add the hing and the mustard seed. When the mustard starts to pop, add the curry leaf and remove from heat.
- Pour the hot ghee-spice mixture over the chutney and mix well.
- Serve with rice, dhal and vegetables.
