Roasted Toor Dal & Coconut Chutney

Coconut or dal chutneys are popular accompaniments to rice dishes in the southern regions of India, and this very simple toovar nariyal chatni slightly adapted from Yamuna Devi's Lord Krishna's Cuisine has both for the best of both worlds. Very fragrant with a mellow aroma of roasted nuts, you'll want to taste it even before it's finished. Toor dal, also seen as toovar dal, is easily available at any Indian grocery store but ordinary yellow split peas can be substituted for just as delicious a chutney.

Roasted toor dal & coconut chutney

1 teaspoon sesame oil
1/2 teaspoon black mustard seeds
1/4 cup toor dal
1/2 cup unsweetened shredded dried coconut
2 jalapeño peppers, chopped
1 teaspoon sea salt
1/4 teaspoon asafoetida
1/2 cup yogurt
1/2 cup warm water

Heat the sesame oil in a small frying pan over medium heat. When hot, toss in the black mustard seeds and fry until they begin to sputter. Add the toor dal and fry, stirring often, for a minute or two until the color darkens a shade or two. Add the coconut and continue to fry for another 2 minutes until the mixture darkens and becomes very fragrant. Remove from heat.

Place the mixture in a food processor and pulse repeatedly to chop the dal and process into almost a moist powder. Add the remaining ingredients and blend until smooth or slightly chunky, as desired.

Transfer to a bowl, cover and set aside for at least 2 hours to thicken before serving. Serve at room temperature, ladled over hot rice if desired. Makes about a cup and a half of chutney that can be refrigerated, covered, for 1 - 2 days.