| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 1 | tb | Channa dal |
| 1 | Red chiles; 1 – 4 | |
| 1 | Coconut; shelled & grated | |
| 1 | bn | Cilantro (coriander) |
| Green chiles; 10 – 15 | ||
| Salt; to taste | ||
| Water | ||
| 1 | ts | Black mustard seeds |
| 1 | ts | Channa dal |
| 1 | ts | Urad dal |
| 1 | ts | Oil |
INSTRUCTIONS
GARNISH Fry the 1 tblsp. of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney. Posted to Bakery-Shoppe Digest V1 #253 by Sharon Raghavachary <[email protected]> on Sep 19, 1997
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