Togari bele chutney ( toor dhal // split pigeon peas chutney )

Ingredients

Togari bele ( toor dhal)—1/4 cup

Coconut grated—1 cup

Coriander seeds ( kothambari bija // sabut dhania)—1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Dried red chillies ( ona menasina kayi)—3 to 4

Tamarind ( hunase hannu// imli) —small marble sized

Jaggery ( Bella//gud )—small piece or 2 teaspoon

Salt to taste

Water to grind chutney

Oil—1 teaspoon

Roast toor dhal,coriander seeds,curry leaves,hing,red chillies in a pan on medium flame with a 1 teaspoon of oil.

When dhal turns golden and chillies are crisp switch off the stove.

Take care not to burn toor dhal.

Add coconut grated,tamarind and sauté .

Also add in jaggery,salt and mix well.

Allow it to cool.

Transfer the cooled ingredients into a mixy jar ,add enough water and grind to a coarse paste.

Add just enough water to get chutney consistency.

Transfer chutney into a bowl.

Ghee- 1 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige /// cumin seeds) —1/2 teaspoon

Urad dhal (uddina belle)( black gram )—1 teaspoon

Heat ghee in a laddle,add mustard seeds,jeera seeds,urad dhal .

Once mustard seeds crackles switch off the stove and pour over chutney and mix well.

Serve with dosa// idli//rice .