Roasted Toor Dal & Coconut Chutney

Coconut or dal chutneys are popular accompaniments to rice dishes in the southern regions of India, and this very simple "toovar nariyal chatni" slightly adapted from Yamuna Devi's Lord Krishna's Cuisine has both for the best of both worlds. Very fragrant with a mellow aroma of roasted nuts, you'll want to taste it even before it's finished. Toor dal, also seen as toovar dal or split pigeon peas, is easily available at any Indian grocery store but ordinary yellow split peas can be substituted for just as delicious a chutney.

Roasted Toor Dal & Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on October 14, 2007 Fragrant and flavorful toor dal and dried coconut chutney with the aroma of roasted nuts Preparation: 10 minutes Cooking time: 5 minutes Print this recipe Ingredients: 1 teaspoon sesame oil 1/2 teaspoon brown mustard seeds 1/4 cup toor dal (split pigeon peas) 1/2 cup unsweetened dried shredded coconut 2 fresh green chilies, seeded and chopped 1 teaspoon sea salt 1/4 teaspoon asafetida 1/2 cup plain yogurt 1/2 cup warm water Instructions: Heat the sesame oil in a small frying pan over medium heat. When hot, toss in the brown mustard seeds and stir for 30 seconds or until they begin to sputter and pop. Add the toor dal and fry, stirring often, for a minute or two until the color darkens a shade or two. Add the coconut and continue to fry for another 2 minutes until the mixture darkens and becomes very fragrant. Remove from heat. Transfer to a food processor and pulse repeatedly to chop the dal and process into an almost moist powder. Add the remaining ingredients and blend until smooth or slightly chunky, as desired. Transfer to a bowl, cover, and set aside for at least 2 hours to thicken before serving. Serve at room temperature, ladled over hot fresh cooked white rice if desired. Cover leftover chutney and refrigerate for 1 to 2 days. Makes 1 1/2 cups