Heat a pan adding oil and bengal gram. In medium flame roast the lentils with constant stirring. When it's halfway done, include chillies, tamarind and curry leaves to the pan.

Continue sauteing till the lentils turn little brown and chillies puff up. Switch off flame once done. Transfer them in to a mixer jar, add salt, coconut and asafoetida. Grind together to little coarse paste with some water.

Extremely delicious chana dal chuntey is ready to serve with dosa, idli and even rice.

Do not let the lentils burn which may ruin the taste. Constantly saute till it slighlty changes color.

Adjust the spice as per your tastebuds. You can even use a green chilly to increase spice.

Since coconut is used, the chutney doesn't last longer.