Lentil Dip

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.