Ingredients
– 1 cup split chickpeas (chana dal)
– 1/4 cup dried red chilies
– 1/4 cup desiccated coconut
– 1 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– 1 tablespoon oil
– Salt to taste
– 1 tablespoon sesame seeds
– 1/2 teaspoon asafoetida (hing)
– Fresh coriander leaves for garnish
Method
1. Dry roast the split chickpeas in a pan on medium heat until they turn golden brown. Stir often to avoid burning.
2. Remove the chickpeas and add dried red chilies to the pan. Roast them for a couple of minutes until fragrant.
3. Add desiccated coconut and keep stirring until it turns light brown. Be careful not to overcook.
4. Let the mixture cool down, then blend it into a coarse powder along with turmeric powder, salt, sesame seeds, and asafoetida.
5. Heat oil in the same pan and add mustard seeds. Once they crackle, pour this tempering over the chutney powder. Garnish with fresh coriander leaves.
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