YOGURT CHUTNEY WITH ROASTED DALS AND SPICES

Yogurt Chutney with Roasted Dals and Spices image

Number Of Ingredients 16

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1 tablespoon , dried yellow split garbanzo beans, (channa dal), dry-roasted and ground
1 tablespoon split white urad beans (dhulli urad dal), dry-raosted and ground
1 tablespoon yellow mung beans (dhulli mung dal), dry-raosted and ground
2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon vegetable oil
2 dried red chili peppers, such as chile de arbol, with stems, broken
1 teaspoon black mustard seeds
1/4 teaspoon ground asafoetida
15 to 20 fresh curry leaves
1 to 2 fresh green chili pepper, such as serrano, coarsely chopped
1/4 cup grated fresh or frozen coconut
2 tablespoons peeled and coarsely chopped fresh ginger
1/2 cup coarsely chopped fresh cilantro, including the soft stems
1 cup nonfat plain yogurt, whisked until smooth
1 teaspoon salt, or to taste

Steps:

1. Prepare the dals and the cumin. Then heat the oil in a small nonstick wok or saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.2. Quickly add the asafoetida, curry leaves, green chili peppers, coconut, and ginger, and cook, stirring until the coconut is golden, about 5 minutes. Add the cilantro and stir another 5 minutes. Transfer to a blender or a food processor and process to make a smooth paste.3. Place the yogurt in a serving bowl, mix in the processed herb and coconut paste, then add the roasted dals, cumin (save some cumin for garnish), and the salt, and stir to mix well. Sprinkle the reserved cumin on top and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves