Chutney Pudi / Pud Chutney / Lentils Powdered Chutney

I tasted this Chutney after marriage. This is a recipe by my Mother in Law.
In Karnataka this is used as a side dish with Dosas , Idlys.
Having lentils in it makes it rich in proteins of course.
Try and tell me how do you find it.
At first you may find it dry so add little oil to it and then eat with Dosa/Idly.


Ingredients:
1 Cup Bengal gram
1/2 Cup Urid daal ( White lentils)
Red chillies to taste ( I took handful of them )
1 Cup Desiccated coconut
Kokum 2-3 halves (Garcinia Indica) Amsul in Marathi 
Turmeric 1/2 Tsp
Salt to taste
2 Tsp Jaggery ( optional or to taste )
Mustard seeds
Asafoetida
fresh curry leaves


Procedure: 

1. Take 1-2 Tsp oil in a pan and roast red chillies in it for 5-6 min on medium flame. Roasting it so that rawness of chillies is gone. Once you see they are turning little blackish immediately remove from the heat and keep aside.
2. Dry roast both the lentils separately( In different pans) ; until rawness is gone. Keep stirring continuously so that it wont burn. Once roasted well keep both the lentils aside.
3. Dry roast the desiccated coconut too on Low flame until it turns light brown.
4. Once all the ingredients are cooled down, put red chillies and lentils in mixer and grind coarsely.
5. Then add jaggery,Kokum,Salt and grind again.
6. In a separate pan  pour 2 Tsp oil. Once heated add  1-1.5 Tsp mustard seeds. When they splutter add Asafoetida, Turmeric ( 1/2 Tsp) , Fresh curry leaves. Switch off the stove now.
7. Add the ground powder to this seasoning.
8. Mix well with hands.
9. Store in a dry container.

While serving with a Dosa ; add little oil to it.

Enjoy Madi!  That is  Enjoy in Kannada. :-)