Gary's Cookbook

• ½ cup grated fresh or frozen coconut
• ½ cup roasted chana dal/bengal gram
• 2 garlic pods, chopped
• 2 green chili, chopped
• 5-6 cashewnus
• 2 tsp oil
• ½ tsp mustard seeds
• 1 dry red chili
• salt to taste

• Add the dal, cashew, garlic and green chili to a mixer and grind coarsely.

• Add the coconut and grind for a minute.

•  

  Add water to desired consistency and grind further to a smooth paste. Stir in salt to taste.

For the tempering

• Heat oil in a small kadai or pan and add mustard seeds. When it splutters, add the red chili and remove from the heat, add this to the ground paste.
  Serve with dosa or idli.