Serves: 4
Total Calories: 147

1/4 cup any sonth chutney of your choice (search for "Category: Sonth Chutney") or store bought
1 1/2 teaspoons Chaat Masala (or store-bought), or to taste
1 cup dried dew beans (muth dal), sorted and washed in 3 to 4 changes of water
1/2 cup , dried split yellow garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/3 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
3 to 4 cups water
2 tablespoons peeled minced fresh ginger
1 medium tomato, finely chopped
4 to 5 scallion, finely chopped
2 to 3 tablespoons fresh lime juice
1/3 cup finely chopped fresh cilantro, including soft stems

1. Prepare the sonth chutney and the chaat masala. Then pace both dals, the turmeric, cayenne pepper, salt, and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all the water has evaporated, about 25 minutes, leaving behind a soft-cooked, dry dal. Mix in the ginger and let cool.

2. When cool, mix in the tomato, scallions, lime juice, cilantro, and chaat masala. Transfer to a serving dish, drizzle with sonth chutney, and serve, preferably at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 6

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