Dal Chutney (Roasted Chick Pea Chutney)
For this delicious chutney you can use the roasted skinless chana dal (pottukadalai in Tamil) or the whole ones sold as snacks in Indian (roasted chana) and middle-eastern (leblebi) stores. If neither of them is available, then you can toast regular chana dal in a little oil yourself. This is a great chutney to serve with Idli, Dosa, Upma, etc. Dal Chutney Ingredients: 1/3 cup Roasted Chana 2 Tbsp grated fresh or frozen Coconut 2 - 4 Hot Red/Green Chiles 1/2 tsp Sea Salt to taste 1 sprig Fresh Curry Leaves 1/2" knob Fresh Ginger, chopped 1 Lemon/Lime OR Tamarind Tadka/Thalippu: 1-2 tsp oil 1/2 tsp Mustard Seeds 1-2 dry Red Chiles, broken into two 1 tsp Chana dal 2 tsp Urad dal 1 pinch Asafoetida 1 sprig Fresh Curry Leaves, cut into chiffonade Method: Juice the lemon/lime; or if using tamarind, soak a small marble-sized lump of it in a couple of spoonfuls of warm water for about 10 minutes. Tamarind may have seeds/shells; when soft, check with your fingers and remove and d...