Channa dal-Coconut chutney.

Hello everyone ! I am back after a short break.

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In this post I would like to write a little about the place we live. We live in a small town called Barrow in Alaska, which is north of Arctic circle. This is the northmost town in America. The town is very small with population of about 5-6 thousand people. During summer there will be 24hrs sunlight for about 4 months. Summer is almost over here and we already had a few snow showers. During winter there will be complete darkness(no sunrise) for about 2 months, which is the hardest time for me.

We are the only Indian family here (myself, my husband and our 17 months daughter). We have just one general grocery store. Being vegetarians, we mostly depend on fresh produce. The availability and selection of fresh produce is very limited. Most of our Indian grocery we order through Internet and shipping costs are usually more than the grocery itself. We stock up about 6 months supply. Shall write more about the place later in some post……

So few days back when I saw fresh coconut at the store, I couldn’t wait to get home and make coconut chutney. So I made Idly and coconut chutney over the weekend. It felt like some celebration using fresh coconut after so long.

I am very excited to post this recipe of channa dal and coconut chutney. Yesterday I made Red rice flour rotti to go with channa dal and coconut chutney.

So here is the recipe

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Channa dal  – 4 tsp

Coconut fresh – 1/2 cup

Cilantro –   few strands

Fresh Ginger – About 1 inch

Green chillies – 2

Tamarind paste – 1/4 tsp

Salt as per taste.

Dry roast channa dal until it turns golden brown. When its cooled add all the above ingredints along with channa dal add enough water to make smooth paste. Now its ready to be served.

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We had it with Red rice flour rotti. For rice flour rotti click here.