Cooking Mode: Curry Leaf Chutney

Step 1 of 4

Heat 0.5 tbsp oil, sauté chana dal, dry red chilies, garlic paste, and fresh curry leaves until leaves turn crisp.

Step 2 of 4

Cool mixture, then blend with tamarind paste, salt, and water into a smooth paste.

Step 3 of 4

Heat remaining oil in a small pan, crackle mustard seeds.

Step 4 of 4

Pour tempering into blended chutney and mix well.