Categories: chutney

Ingredients

• 1 cup moong dal (split mung beans,
• pesara pappu, pasi paruppu)
• 8-9 red chillies (adjust to taste)
• Asafoetida, a pinch
• Salt to taste
• For Seasoning
• 2 tsp vegetable oil
• 1/2 tsp mustard seeds
• 7-8 curry leaves

Directions

1. Heat 1 tsp oil in a skillet and add some hing and moong dal. Roast the moong dal until brown. Roast the red chillies and let cool to room temperature.
2. In a blender, grind the dal with asafoetida and salt with enough water to make a smooth paste.
3. Heat the oil in a pan and add mustard seeds. When these start to splutter,
4. add the curry leaves and add to the ground dal chutney.
5. Serve the moong dal chutney with plain white rice and ghee (clarified butter).

6. Store the chutney in an airtight container in the refrigerator to keep the taste and flavor for 4-5 days.

7. Cooking Tip

8. For grinding lentils and grains, use a high-powered blender that can grind these to a smooth consistency without getting overheated quickly.

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