DHALL CHUTNEY

DHALL CHUTNEY

INGREDIENTS

1. THOOR DHALL ---1 CUP
2. COCONUT -----1/2 CUP (OR)
3. BENGAL GRAM ----1/2 CUP.
4. GINGER(GRATED)---1 TSP
5. TAMARIND JUICE ----1 TSP
6. RED CHILLY----4 NO
7. SALT' TO TASTE.
8. OIL ----1 TSP
9. ASAFOETIDA ---2 PINCH
   OPTIONAL.
   FOR TEMPERING
10. MUSTERD SEEDS
11. CURRY-LEAVES

PREPARATION

HEAT OIL,FRY THOOR DHALL,BENGAL GRAM,GRATED COCONUT,TOMATO,ASAFOETIDA AND CHILLY.
TILL GOLDEN BROWN.
ADD SALT,TAMARIND JUICE, GRIND NICELY.
TEMPER WITH MUSTERD SEEDS,CURRY-LEAVES
MIX WELL.

THIS CHUTNEY IS MAINLY PREPARED IN RAINY SEASON (OR)VEGETABLES ARE NOT AVAILABLE.
WE CAN MIX AND EAT WITH HOT-RICE.ANY RAITHA'S ARE BEST SIDE-DISH.