Coriander Roasted Dal Chutney

Fresh coriander is hard to come by during summer and when available, its exorbitantly priced. My vegetable vendor who supplies fresh vegetables, grown in his small farm, brought 2 bunches of fresh coriander. Delighted, I put my favorite herb to use by way of an easy breezy chutney to go with our morning breakfast, Dosa. Makes for a wonderful side with tiffins like dosas and idlis.

Coriander Roasted Dal Chutney Recipe
Prep & Cooking: 10 mts

Ingredients:

• 1 1/4 cups chopped fresh coriander leaves, packed
• 2 green chillis (slit lengthwise)
• 2 tbsps roasted channa dal/bhuna chana/dalia
• 2 tbsps grated coconut
• salt to taste
• 2 tsps oil

Method:

1 Heat oil in a vessel, add green chillis and saute for a mt. Remove from vessel and keep aside. In the same vessel add the coriander leaves and saute for 3-4 mts. Remove from heat and cool.
2 Grind the roasted chana dal, coriander leaves, green chillis, coconut and salt to a paste, adding little water. Remove onto a serving bowl and serve with tiffins like Dosa or Idli.