Serves: 5
Total Calories: 36
1. Place the dal in a small cast-iron or nonstick skillet and dry-roast over medium heat, stirring and shaking the pan until golden, 1 to 2 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.
2. Place the cilantro, green chili peppers, garlic, and lemon juice in a blender or a food processor and process until smooth. Add the ground dal and the salt and process once again to mix. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Dal and Fresh Green Chili Pepper Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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