Coconut chutney

5 teaspoons chana dhal

3-4 green chillies leave whole

1cm ginger with skin on

4-6 curry leaves

4 tablespoons dessicated  coconut 

Tamarind paste 

Fry chana dhal in oil with the ginger  and chillies until the Chana is turning brown.

Take off the heat and add curry leaves and leave to cool.

Add water and blitz with  dessicated coconut and a dip of tamarind paste and salt to taste (needs salt)

It will thicken as it cools

Temper with mustard seeds, urid dhal, dried red chilli and curry leaves.

Can be frozen