Gunpowder-crusted Steak with Coriander Chutney from Life's Too Short to Stuff a Mushroom by Prue Lei

Ingredients

• 2 tbsp olive oil
• 50 g/1¾ oz/¼ cup urad dal (split black lentils)
• 30 g/1 oz butter
• 50 g/1¾ oz/¼ cup chana dal (split chickpeas/garbanzos)
• 4 beef steaks of choice (about 200 g/7 oz each)
• olive oil, for frying
• 1 tbsp gunpowder spice blend
• 1 tsp black peppercorns
• 10 dried curry leaves
• 20 g/¾ oz/4 tbsp chilli (red pepper) flakes
• ½ tsp ground cinnamon
• 2 tbsp white sesame seeds
• 1 tsp cumin seeds
• 1 small green chilli, deseeded and chopped
• 2 garlic cloves, peeled
• juice of ½ lemon
• ½ tsp salt
• 1 tsp asafoetida
• 1 tsp salt
• 100 g/3½ oz coriander (cilantro), roughly chopped