Lentil Dip

Ingredients

• ½ cups Chana Dal Or Chana Lentil
• ½ cups Urad Dal Or White Lentil
• 2 Tablespoons Raw Peanuts
• 4 Tablespoons Yogurt
• 1 whole Green Chili, Deseeded
• 6 leaves Fresh Curry Leaves
• 1 teaspoon Red Chili Powder
• 2 teaspoons Salt
• ¼ cups Water
• 2 Tablespoons Clarified Butter Or Olive Oil
• 2 whole Dried Red Chili, Whole
• 1 teaspoon Mustard Seed
• 2  To 3 Fresh Curry Leaves, Chopped
• 1 pinch Asafetida

Preparation Instructions

Heat a medium nonstick pan over medium heat. Add chana dal, urad dal and peanuts. Dry roast them over low heat for 2-3 minutes or till they become golden in color. Remove from heat and cool completely.

In a hand blender jar, add the roasted dal, peanuts, yogurt, green chili, curry leaves, red chili powder, salt, water and blend till a smooth and thick paste is formed. (If the paste is dry, add few more spoonfuls of water accordingly.)

Heat a small nonstick pan over medium heat. Add oil, whole red chili, mustard seed, curry leaves and asafetida. Saute for 1 minute and switch off the heat. Pour this over the prepared chutney paste and serve fresh.