This Indian chutney from New York–based home cook Yamini Joshi uses an array of ingredients, blending yellow split peas with coconut, cilantro, ginger, and chile. The verdant paste is garnished with the earthy spice blend tarka, a mix of black mustard seeds, lentils, curry leaves, and dried chiles. This recipe first appeared in our August/September 2014 special India issue with Mari Uyehara’s story Supporting Cast.
- 1⁄4 cup roasted chana dal (ishopindian.com)
- 1⁄2 tsp. cumin seeds
- 3 small green Indian chiles or 1 1/2 serranos, stemmed
- 1 (3″) piece ginger, peeled and thinly sliced
- 1 cup fresh or frozen grated coconut, thawed if frozen
- 1⁄3 cup packed roughly chopped cilantro
- 2 1⁄2 tsp. tamarind paste
- Kosher salt, to taste
- 2 tbsp. ghee
- 1 tsp. black mustard seeds
- 1⁄4 tsp. chana dal (amazon.com)
- 1⁄4 tsp. urad dal (ishopindian.com)
- 5 fresh or frozen curry leaves (ishopindian.com)
- 2 chiled de árbol, stemmed and halved, seeds discarded
- Purée roasted chana dal, cumin, chiles, and ginger in a food processor into a paste. Add coconut, cilantro, tamarind paste, salt, and ¾ cup water until smooth; transfer to a bowl.
- Melt ghee in an 8” skillet over medium-high heat. Cook mustard seeds until they begin to pop, about 1 minute. Add remaining ingredients and cook until dal is golden and fragrant, 1–2 minutes; pour over chutney.