Channa Dhall Chutney

Ingredients:

Channa Dhall : 1 Cup
Red Chilies (Whole) : 2 nos.
Curry Leaves : 5 or 6
Coconut : 3/4 to 1 tablespoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 3/4 to 1 tablespoon
Salt : 1/2 teaspoon

Method:

1. In a frying pan, heat oil and add curry leaves and then add red chilies fry and in about 5 seconds add the cup of channa dhall.

2. Keep frying constantly add shredded coconut when more than ¾ of channa dhall had turned golden brown, keep frying until the entire channa dhall becomes golden brown.

3. Set it aside then add cilantro and mix it with the dhall and allow the contents to cool for at least 10 minutes.

4. Transfer the contents to a blender, add salt and then add 1/4 cup of water to start with and blend at low speed.

5. Add the pressure cooked items, saute well and close it for 10 min.

6. Blend nicely and add water at intervals in small quantities until the chutney becomes semi solid, continue blending if you need it to be more thin.

7. Serve chutney with dosa, idly, any naan, bread or tortilla.