Categories: chutney

Ingredients

• • 1 cup moong dal (split mung bean, pesara pappu, siru paruppu)
• • 7-8 red chillies
• • 1/2 tsp cumin seeds (jeera)
• • Asafoetida powder (hing), a pinch
• • Salt to taste
• 5.49.1.1 For Seasoning
• • 1 tsp vegetable oil
• • 1 tsp mustard seeds

Directions

1. Soak the moong dal for 3 hours.

2. In a blender, grind the dal with asafoetida and salt with enough water to make a coarse paste.

3. Add the cumin seeds and grind the chutney for 2 seconds.

4. Heat the oil in a pan and add mustard seeds. When these start to splutter, add them to the ground dal chutney.

5. Serve the moong dal chutney with plain white rice and ghee (clarified butter). You can add 1 tsp of lime juice to the chutney for a tart taste.

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.

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