Moringa Chutney

Steps

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1. 1
   Add oil to a heavy-bottomed pan. Once hot, add chana dal, coriander seeds, and cumin seeds. Toast gently on low heat until the seeds begin to change color.
   ▶ ≈0:36
2. 2
   Add 25 to 30 shallots (or finely chopped regular onions if preferred) and mix well.
   ▶ ≈0:49
3. 3
   Add garlic cloves and sauté until the onions turn golden and become fragrant, around 3 minutes.
   ▶ ≈0:56
4. 4
   Add red chilies, a small piece of tamarind, and a chopped tomato. Sauté everything together until soft and mushy.
   ▶ ≈1:09
5. 5
   Add the cleaned moringa leaves (with no stems), a few coriander leaves, a few curry leaves, and rock salt. Mix well.
   ▶ ≈1:24
6. 6
   Cook until all ingredients are fully cooked and the raw smell is gone. Turn off the heat and allow the mixture to cool completely.
   ▶ ≈1:46
7. 7
   Transfer the cooled mixture to a blender jar without adding water first. Pulse several times, stopping to scrape down the sides between pulses. This creates the perfect coarse texture without needing water.
   ▶ ≈1:59
8. 8
   Blend until the chutney reaches a rich, aromatic, coarse texture similar to traditional stone-ground preparation. The chutney is ready to serve and needs no additional tempering.
   ▶ ≈2:30