Ingredients

30 g chana dal
60 g desiccated coconut
50 g roasted peanuts
2.5 tsp tamarind paste
0.5 tsp Kashmiri chilli powder
200 ml water
2-3 g salt

Tempering

5g urad dal
5g black mustard seeds
1 clove thinly sliced garlic
A few curry leaves
1 dried chilli

Directions

Fry chana dal in small amount of oil until golden brown. Next, transfer chana along with all other ingredients into a blender and mix. Here, add more water to get the desired consistency and more salt to taste.

For the tempering, heat oil in a pan over medium heat. Add ural dal and fry until it starts browning. Next, add the rest of the tempering ingredients and fry until mustard seeds start popping. Pour immediately over chutney.