Ingredients
2
tablespoons chana dal
1
cup tightly packed fresh cilantro leaves
½
cup tightly packed fresh mint leaves
1
(3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3
garlic cloves
3
serrano chiles, halved and seeded
1
tablespoon fresh lemon juice, plus more to taste
1
teaspoon chaat masala
½
teaspoon roasted ground cumin
½
teaspoon granulated sugar
½
teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)
Preparation
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.