Bengal Gram Chutney Recipe

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Chana Dal – 500 gms, roasted
Ginger – 2 tsp, chopped
Coriander Leaves – 1 bunch
Coconut – 1 cup, grated
Green Chillies – 10
Juice of 4 to 5 Limes
Oil – 2 tblsp

For Seasoning:
Curry Leaves – 15 to 20
Mustard Seeds – 2 tsp
Asafoetida – a pinch
Salt as per taste

1. Grind the chana dal, ginger, coriander leaves, coconut, green chillies and lime juice.
2. Heat oil in a pan.
3. Fry curry leaves and mustard seeds till they splutter.
4. Add asafoetida and salt.
5. Remove and mix with the ground chutney.
6. Serve.

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