Coconut-Chana Chutney

1. 1
   saute · ~3 min

   Roast the chana dal until golden and aromatic.

   1.Heat a small pan on medium-low heat — no oil needed yet.

   2.Add 2 tbsp chana dal and dry roast for 2-3 minutes, stirring constantly.

   3.Remove when the dal turns golden brown and smells nutty. Do not let it darken or burn. Transfer to a plate to cool.

   TIPRoast the dal on medium-low only. Too hot and the outside burns while the inside stays raw.
2. 2
   mix · ~2 min

   Grind chutney base to a smooth paste.

   1.In a blender jar, add the grated fresh coconut.

   2.Add the cooled roasted chana dal, green chilies, ginger, tamarind paste, and salt.

   3.Pour in 2-3 tbsp water and grind to a smooth, thick paste.

   4.Add more water a teaspoon at a time if needed — the chutney should be thick, not runny.

   TIPDon't add too much water at once. South Indian chutney is thick and scoopable, never pourable.
3. 3
   mix · ~2 min

   Make the tempering.

   1.Heat 1 tsp oil in the small pan over medium heat.

   2.Add mustard seeds and wait until they crackle and pop (15-20 seconds).

   3.Add urad dal and stir until it turns light golden.

   4.Toss in curry leaves and dried red chili. Stir for 10 seconds, then immediately pour the hot tempering over the chutney.

   TIPCurry leaves spit in hot oil — stand back and add them quickly. The red chili should darken slightly but not blacken.
4. 4
   mix · ~1 min

   Stir the tempering into the chutney and serve.

   Mix the crackling tempering into the ground chutney until well combined. Taste and adjust salt if needed. Transfer to a serving bowl.

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