· 2 tablespoons chana dal· 1 cup tightly packed fresh cilantro leaves· 1/2 cup tightly packed fresh mint leaves· 1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped· 3 garlic cloves· 3 serrano chiles, halved and seeded· 1 tablespoon fresh lemon juice, plus more to taste· 1 teaspoon chaat masala· 1/2 teaspoon roasted ground cumin· 1/2 teaspoon granulated sugar· 1/2 teaspoon kosher salt, plus more to taste· Pinch of hing (asafetida)
Step 1Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.Step 2In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.Step 3This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.