firstly, in a pan heat 2 tbsp oil and roast ¼ cup chana dal.

roast on low flame until dal turns golden brown and crunchy.

now add few curry leaves and 4 dried red chilli.

continue to roast until the curry leaves turn crisp.

cool completely and transfer to the blender.

add ½ cup coconut, small ball sized tamarind and ½ tsp salt.

blend to a smooth paste adding ½ cup water or as required.

to prepare the tempering, heat 2 tbsp oil and splutter ½ tsp mustard, ½ tsp urad dal, few curry leaves and 1 dried red chilli.

pour the tempering over the chutney and mix well.

finally, enjoy chana dal chutney with dosa or idli.