Difficulty of recipe preparation: Intermediate
Preparation time: 20 mins
Cooking time: 1 hour
- 1 cup Lupenta splits. [ also called lupin splits. The supplier has requested use of term lupenta splits]
- 1 cup desiccated coconut or fresh coconut flakes
- 1/2 cup yellow moong dhal [ mung bean splits]
- 1 cup sliced ripe tomato
- 1 inch ginger, sliced
- small lime size tamarind.
- 3-4 tbs of melted ghee or oil
- 1/2 tbs black mustard seeds
- 1 tsp cumin seeds
- 1 tsp urud dhal
- 3-4 dry red chillies [ more if you want it hot]
- 5-6 curry leaves
- 1/2 tsp hing
- salt to taste
- jaggery or brown sugar to balance
- Tamarind water:
soak the tamarind in a little warm water for 5 minutes.
extract the juice, discard the seeds and keep the tamarind water aside.
- Sauté ingredients:
heat oil in a wok [ kadai ].
when hot add mustard seeds.
when these splutter, add cumin seeds, urud dhal, lupenta splits and sauté till lupenta turns a light tan colour.
add moong dhal, dry red chillies, curry leaves and hing. Sauté till aroma of chillies and moong dhal is released.
add ginger and tomato. Cook till tomatoes soften.
add coconut and toss till well mixed.
Remove from fire and cool.
- Making chutney:
when mix is cool, place in a blender or grinder.
add tamarind water and grind.
add water as required to get a smooth paste.
add salt and jaggery to taste and balance the flavours
Texture: thick smooth paste. Well ground chutney does have a better flavour.
Flavour: hot, rich, nutty, hint of sourness
- best served at room temperature.
- In winter, it can be warmed lightly. on very hot days, keep in the fridge till ready to serve. serve as accompaniment to Adai or Dosai.
- serve as dip on a bed of non sour yoghurt or swirl yoghurt through the chutney.
- mix chutney through cooked pasta.
- Storage : will keep in the fridge for 2-3 days. Coconut will ‘spoil’, do not store chutney for longer than this. looses its flavour when frozen.
Add 1-2 fresh red chillies or substitute for some dry chillies. The fresh red chillies can be roasted with the dry ones or ground raw. There is a subtle taste difference, but equally delicious.
Roasting the lentil and coconut to a deeper colour does add depth to the flavour but avoid burning any ingredient.
Sauté onions with the chillies. This adds depth to the recipe.
Lentils may be hard to digest:
- reduce the proportions of lupin and increase moong dhal.
- soak the lupin splits for 3-4 hours, discard the water. Rinse, drain and dry the splits before adding to the oil.
- hing, ginger, garlic help digest lentils.
Serve with plain non sour yoghurt.