Serves: 5
Total Calories: 99
1. Prepare the dals and the cumin. Then heat the oil in a small nonstick wok or saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
2. Quickly add the asafoetida, curry leaves, green chili peppers, coconut, and ginger, and cook, stirring until the coconut is golden, about 5 minutes. Add the cilantro and stir another 5 minutes. Transfer to a blender or a food processor and process to make a smooth paste.
3. Place the yogurt in a serving bowl, mix in the processed herb and coconut paste, then add the roasted dals, cumin (save some cumin for garnish), and the salt, and stir to mix well. Sprinkle the reserved cumin on top and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yogurt Chutney with Roasted Dals and Spices recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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