Recipe credit: Darshana Muzumdar
Serves 10 or more as accompaniment to idli or dosa.
Ingredients
- 8 tbsp channa dal (split chickpeas)
- 1 ½ cups fresh coconut grated
- 1” piece of fresh ginger root
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 4 tsp lemon juice
- 1 sprig curry leaves
- 4-6 green chillies
- 1 tsp oil
- Salt to taste
Method
- Roast the channa dal over medium heat for around 10 minutes stirring constantly and then soak it in a little water for around 2-3 hours.
- Blend the soaked channa dal, coconut, green chillies, ginger, lemon juice and salt into a fine paste with as little water as possible.
- Transfer the contents to a bowl. The chutney should be very light green in color.
- Heat oil in an iron tempering ladle and add mustard seeds and urad dal. When the mustard seeds splutter and the dal is reddish brown, add the curry leaves.
- Add this to the coconut mixture and stir.
Serve at room temperature with hot idlis or dosas.
For the Whole-Food Plant-Based (WFPB) version:
Do not use oil in the tempering.
- Heat the ladle and add the mustard seeds. When they splutter transfer them to the ground ingredients.
- Add the urad dal and sauté. When brown, transfer to the ground ingredients.
- Sauté curry leaves and transfer to the ground ingredients once they are slightly brown and a little crisp.
- Mix and serve.