PARUPPU THOGAYAL OR CHANNA DHAL CHUTNEY

INGREDIENTS:
1. CHANNA DHAL - 1 CUP
2. RED CHILLIES - 10
3. TAMARIND - MARBLE SIZE PIECE
4. SALT - ACC. TO YOUR TASTE
5. ONION - MEDIUM SIZE
6. OIL - 2 TBSP
7. MUSTARD SEEDS - 1/4 TSP
8. ASAFOETIDA - 1/8 TSP
9. WATER - 1 1/2 CUPS

METHOD:
1. HEAT 1/2 TBSP OIL . ROAST CHANNA DHAL AND RED CHILLIES TILL THE DHAL TURNS LIGHT BROWN IN COLOUR .
2. CUT ONION IN TO BIG PIECES .
3. GRIND THE FRIED CHANNA DHAL, 9 RED CHILLIES, TAMARIND, SALT WITH 1 1/2 CUPS WATER . GRIND TO COARSE PASTE CONSISTENCY .
4. ADD THE CUT ONIONS AND GRIND FOR 10 SECONDS .
5. ADD 1 1/2 TBSP TO THE SAME KADAI . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD ASAFOETIDA .
6. ADD THE SEASONINGS TO THE THOGAYAL OR CHUTNEY .
7. SERVE THIS THOGAYAL WITH HOT RICE OR UPMA .