- 1 cup grated coconut
- 1 Tbsp fried gram
- 3 green chillies
- 1 inch ginger (cut to small pieces)
- 1 small sprig curry leaves
- few stalks cilantro
- lime juice to taste – optional
2) In a small pan, heat oil and roast mustard seeds till they stop popping.
3) Add the curry leaves and roast few seconds.
4) Add the udad dal and roast till light golden brown. Pour over the ground chutney and mix.