Egyptian Lentil Chutney

1 tablespoon vegetable oil

4 tablespoons whole (sabut) masoor dal, rinsed and drained

6 dried red chillies

¼ teaspoon coriander seeds

¼ teaspoon cumin seeds

Pinch of asafoetida

125ml/4 ½ fl oz ( ½ cup) Tamarind Extract

1 x 5 cm /2 inch piece dried coconut

½ teaspoon Garlic Past

Salt

 

For the tempering

1 teaspoon vegetable oil

6 curry leaves

2 dried red chillies

½ teaspoon mustard seeds

1 onion, chopped

 

Heat the oil in a frying pan (skillet) over medium heat, add the dal and fry for about 1-2 minutes, or until they change colour, then remove from the pan and set aside.  Add the red chillies, coriander and cumin seeds and the asafoetida and stir-fry for about 1 minute, or until the seeds start to splutter.  Remove and transfer to a blender.  Add the dal, tamarind extract, coconut, garlic paste and season with slat, then process until ground.  Transfer to a serving bowl. 

Heat the oil for the tempering in the frying pan over medium heat, add the curry leaves, dried red chillies and mustard seeds and stir-fry for about 1-2 minutes, or until they turn dark brown.  Add the onion and fry for about 5 minutes, or until brown.

 

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