Roasted Chana Daal Chutney

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   1 - In a large flat frying plan, dry roast the lentil seeds for about 10 minutes, over a medium to low flame. Keep seeds moving to avoid burning.

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   2 - Seeds will become more yellow and bright and aroma will tell you when they are done. Switch off the heat, and add water to just submerge the seeds. Allow them to soak for 10-20 minutes. Add a little more water if needed.

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   3 - Pour mixture a little at a time into a stone grinder, blender or food processor. Pulse to begin, adding water and more mixture in stages.

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   4 - Once the mixture forms a rough paste, run grinder on a low setting to smooth.

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   5 - Add in salt, pepper, garlic and green chili and continue to blend. Also blend in optional coconut water or flakes at this time.

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   6 - Pour into a bowl, add in mustard seeds, bay leaf and a little chili powder. Mix well with a large spoon. Serve and enjoy!

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