In a pan, add in 1 tbsp of oil. Add in the chana dal and urad dal and sauté it on low flame till golden brown.
Add in dry red chilies and cook for a minute. Set them aside.
To a pan, Add in diced Onions and some oil. Sauté for 2 to 3 mins.
Now add in ginger and allow the onions to cook till it turns translucent.
Add in Cumin seeds and sauté it for a min. Set this aside and let it cool.
Blend the roasted dal, chilies, onions, ginger, cumin, tamarind extract, salt, and jaggery to a fine paste.
Temper it with mustard seeds, curry leaves, red chilies, and a pinch of Asafoetida.
Ginger chutney is now ready.
Ingredients
Directions
In a pan, add in 1 tbsp of oil. Add in the chana dal and urad dal and sauté it on low flame till golden brown.
Add in dry red chilies and cook for a minute. Set them aside.
To a pan, Add in diced Onions and some oil. Sauté for 2 to 3 mins.
Now add in ginger and allow the onions to cook till it turns translucent.
Add in Cumin seeds and sauté it for a min. Set this aside and let it cool.
Blend the roasted dal, chilies, onions, ginger, cumin, tamarind extract, salt, and jaggery to a fine paste.
Temper it with mustard seeds, curry leaves, red chilies, and a pinch of Asafoetida.
Ginger chutney is now ready.