One of my all-time favorite dishes to make at home is this coconut-based tomato and chana dal chutney. It’s a simple and speedy recipe that can be whipped up in the comfort of your own home. I love pairing it with plain rice because the creamy texture from Bengal gram is incredibly satisfying and filling, and it also goes well with my Mung Sprout Crepes
(see page 38).
MAKES 250ML/9FL OZ/1 CUP
1 tbsp coconut oil
1 tsp cumin seeds
4 tbsp split Bengal gram
(chana dal)
2–3 red chilies, depending
how hot you want your
chutney
10–12 curry leaves
4 Roma or vine tomatoes,
roughly chopped
Salt, to taste
FOR THE SEASONING
2 tsp coconut oil
1 tsp mustard seeds
2 dried red chilies
6–8 curry leaves
Heat the oil in a saucepan over a medium heat. Add the cumin seeds and, once they crackle, add the Bengal gram and red chilies and sauté for 2–4 minutes. Add the curry leaves and tomatoes to the pan, mix well and cook for 8–10 minutes until the raw tomato flavour is gone.
Remove the chutney from the heat and let it cool. Transfer the mixture to a blender or food processor and grind it to a paste, then season with salt to taste and mix well. Transfer the chutney to a small bowl.
For the seasoning, heat the coconut oil in a small pan and, once hot, add the mustard seeds. Once the seeds start to crackle, add the dried red chilies and curry leaves. Cook for 3–5 seconds, then pour the seasoning over the tomato and chana dal chutney and serve.