Coconut chutney restaurant style

Ingredients:
Dalia (roasted chana dal) - 3/4 cup or 100 g
Coconut, grated, unsweetened - 1 cup or 100 g
Ginger - 1" piece
Green chilies (I use chile arbol verde) - 3
Water - 1.5 cups
Coriander leaves - 3/4 cup
Sesame oil - 2 tbsp
Red chilies, dried - 3-4
Mustard seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - a handful
Salt - to taste

Method:
Blend the chana dal, coconut, ginger, and green chilies with 1/2 cup water till it forms a thick paste. Separate into two parts and blend each part separately as follows. Add 1/4 cup more water and blend till a paste is formed. Add 1/4 more cup if required. When almost ready, add half of the coriander leaves and blend until done. Repeat the procedure with the other part. Gather both blended parts in a bowl, add salt and 1/2 cup more water. The result should be a pouring-consistency chutney.
Heat the sesame oil. When hot, add the mustard seeds and red chilies. When the seeds splutter, add the asafoetida, turn off the stove and add the curry leaves and mix well. Pour this onto the chutney and mix well.

Author: Shrinkingsodacan