Cilantro-Dal Chutney

Ingredients

• 4 cups cilantro (coriander leaves), with stalks, chopped roughly
• 1/4 cup chana dal (yellow lentil/bengal gram)
• 1/4 cup urad dal (split black gram)
• 10-12 red chillies
• 1-inch piece tamarind
• Asafoetida powder (hing), a pinch
• Salt to taste
• 4 tsp vegetable oil

Preparation

1. Heat 2 tsp oil in a medium pan. Add the asafoetida, urad dal, chana dal, and red chillies and saute until the dal is golden. Remove on a plate and let cool.
   
   
2. Heat 2 tsp oil in the same pan and saute the tamarind piece and remove.
   
   
3. Saute the cilantro leaves on medium heat until aromatic and wilted. Remove in a plate and let cool.
   
   
4. In a blender, add the the dals, tamarind, chillies, and salt and grind to a coarse powder.
   
   
5. Add the cilantro and grind into a coarse paste without adding any water.
   
   
6. Serve the cilantro-dal chutney with plain rice, ghee (clarified butter), and pappadums.
   

Cooking Tip

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