Ingredients:

Dehusked,split mung dal: 200 gms
Red chillies: 2
Green chillies: 5
Jeera: 1/2tsp
Peeled garlic: 5 cloves
Tamarind paste: 1 tsp
Oil: 1tablesp
Curry patta leaves: 8 to 10
Mustard seeds: 1/4 tsp
Chopped coriander leaves: 1 tablesp
Hing a pinch

Method:

1. Dry fry mung dal and remove from flame. Dry fry green chillies & jeera (give a nick over chillies & fry).
2. Grind mung dal, green chillies, jeera, garlic and salt to a course paste.
3. Add tamarind paste, half of chopped coriander leaves, little water & run the blender for a second.
4. Remove the chutney in to a bowl.
5. Heat oil. Add hing, mustard seeds, red chilli pieces and curry leaves. Fry & pour this over the chutney and sprinkle remaining coriander.
6. Serve with curd rice or hot plain rice with a tsp of desi ghee.