Time Required: 15 Minutes
Ingredients:
½ Cup Masoor Dal / Red Lentils
6 – 8 Red Chilies
1 tsp Oil
3 – 2” pieces of Tamarind
½ Cup Fresh grated Coconut
A Bengal dal size Hing / Asafoetida
½ tsp Methi / Fenugreek Seeds
Salt to taste
For the seasoning:
1tbsp Oil
½ tsp Mustard Seeds
Few Curry Leaves
A pinch of Turmeric Powder
Method:
Fry Masoor Dal, Red Chilies, and Hing in Oil. Grind this with all the ingredients together. Remove to a bowl. Heat Oil and add Mustard Seeds and when they splutter add Turmeric Powder and Curry Leaves. Pour the seasoning over the Chutney and mix well. Serve Masoor Dal Chutney with Dosa, Idli or plain Rice.