Thengai Chutney (Coconut Chutney)
This south Indian coconut chutney, made with yellow split peas, grated coconut, and green Thai chiles, is traditionally served with dosas.
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Cooking tools:
- Spice grinder
- Food processor
- Skillet
- Mixing bowl
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tbsp. chana dal (yellow split chickpeas), rinsed and soaked 30 minutes, drained
- 1 cup fresh or frozen grated coconut
- 2 tsp. fresh lime juice
- 2 small green Indian chiles or 1 serrano, stemmed
- 2 tbsp. canola oil
- 1⁄2 tsp. black mustard seeds
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