They all love this, with dosas or vadas or upma.
I skip tempering it – a garnish of curry leaves, mustard seeds and urad daal fried in a little oil – since I worry already about all the natural oil in coconut. And it tastes good enough without.
9 tablespoons of freshly grated coconut
5 tablespoons of chana daal (yellow split pea lentils)
2 teaspoons of sunflower oil
125 grams of yogurt
1/4 cup, or a little more, of water
salt to taste
1/4 teaspoon of asofetida
Heat the oil, then lightly roast the chana daal in the oil till it is golden brown. Add the asofetida towards the end and stir it in well. Take the daal out in to a bowl or plate and let it cool.
Grind the coconut, till it has a much finer texture, with some water and some of the yogurt.
Add the rest of the yogurt, the daal and the salt and blend everything together till the chutney has the texture/consistency you like. Don’t grind it too long though as otherwise it will acquire a pasty taste. It tastes better if there are still very tiny bits of daal which make for a nice crunch.