- ½ Cup Masoor Dal / Red Lentils
- 6 – 8 Red Chilies
- 1 tsp Oil
- 3 – 2” pieces of Tamarind
- ½ Cup Fresh grated Coconut
- A Bengal dal size Hing / Asafoetida
- ½ tsp Methi / Fenugreek Seeds
- Salt to taste
For the seasoning:
- 1tbsp Oil
- ½ tsp Mustard Seeds
- Few Curry Leaves
- A pinch of Turmeric Powder
Method
Fry lentil dal, red chillies and asafoetida in oil. All content with this piece together. Remove the bowl. Heat oil and add mustard seeds and when they splutter add turmeric powder and curry leaves. Pour seasoning over chutney and mix well. Dosa, idli or Serve with plain rice.
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