Heat 1 tbls coconut oil and sizzle dal,
chillies and asafoetida until golden.
Add curry leaves – saute 2-3 minutes.
Add coconut and tamarind liquid – saute briefly.
Cool and puree with extra water if needed.
Heat 1 tsp oil and splutter mustard seeds –
pour over chutni to serve.
Inspired by Gunpowder restaurant – Hauz Khaz, Delhi