Preparation Time:10 minutes
DIRECTION:
- Wash mango in running water.
- Soak the dal in water for 1 hour. Drain completely.
- Warmth 1Tbsp of oil in a kadai and roast the dal on slow flame till gentle brown and aromatic.
- Grind the roasted gram with chilies and mango, utilizing very little water, to a rather coarse paste. Mix in the salt.
- Heat the oil for seasoning in a small fry pan.
- Add mustard. When it splutters, add asafoetida.
- Put off from hearth and add the seasoning to chutney.
- Mix good and serve as an accompaniment to rice and dal.
INGREDIENTS
- 1 cup - Bengal Gram (channa) dal
- 1/3 cup - sour green mango, peeled and chopped
- 6 to 8 green chilies
- 1 tbsp - oil
- salt to taste
- For Seasoning:
- 1 tbsp - oil
- 1 tsp - mustard
- ½ tsp - asafetida ( Hing)powder
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