Ingredients:

• 1/4 cup chana dal
• 1 teaspoon oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 4 whole red chilies (adjust to taste)
• 1/4 teaspoon fenugreek seeds (mathi dana)
• 1/2 cup yogurt
• 1/2 teaspoon salt
• Lemon juice as needed

Method:

1. Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside.
2. Heat the oil in a small frying pan on medium heat.
3. Stir-fry the red chilies until become a dark color.
4. Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.
5. Stir-fry for few seconds until seeds crack.
6. Next, grind the chana dal and spices to a powder and blend with the yogurt.
7. Add salt and lemon juice if needed.

Suggestion:

1. Before mixing yogurt, chutney powder can be store for few months in airtight jar.
2. Mix the yogurt just before serving.
3. Mix the chutney powder with cream cheese and use as sandwich spread.