Dhurdhal Chutney (Split Pigeon Peas Chutney)

Ingredients

• 8 tbsp Split Pigeon Peas
• 5 unit/count Dry Red Chillies
• 6 unit/count Garlic Cloves
• 2 unit/count Onions (Chopped)
• 4 tbsp Oil
• 1 handful Curry Leaves
• 1 tsp Mustard Seeds
• 1 tsp Salt (1 tsp or as much as needed)
• 3 inch Tamarind (Raw)

Instructions

1. 1Heat 1 tablespoon of oil in a pan over low flame. Add the split pigeon peas and roast until they turn golden brown. Transfer to a plate and allow to cool.
2. 2In the same pan, add 1 tablespoon of oil, dry red chillies, and tamarind. Fry for 2 minutes over low flame, then let them cool.
3. 3Add 1 tablespoon of oil to the pan and fry the garlic cloves for 5 minutes over low flame. Allow them to cool.
4. 4Using 2 tablespoons of oil, fry the chopped onions until they turn light brown. Allow them to cool.
5. 5Combine all the fried ingredients in a mixer grinder. Add water gradually and grind to a fine consistency, ensuring not to add too much water. The chutney is now ready.
6. 6Heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, pour this tempering over the chutney.