Toor dhal Chutney / Paruppu Chutney | Side Dish for Idli Dosa

To go with my Fenugreek Idli I made a subtle and earthy Paruppu chutney.
This is a great combo.

Ingredients:
Toor dhal / Thuvaram paruppu - 3 tbsp
Coriander Seeds - 1 tsp
Cumin seeds -  1 tsp
Garlic -  3 cloves
Pearl onions - 3 or Chopped onions - 3 tsp
Red chillies - 2
Tamarind - Size of a cranberry
Salt - to taste
Grated Coconut - 3 tsp
Oil - 2 tsp
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - a few

Method:
Heat oil in a kadai and roast all the ingredients, except coconut and salt in medium heat. When the dhal turns light brown, turn off the heat and add the coconut and give a quick mix. Allow it to cool and grind in a mixie/blender with salt and water. This should be of a Chutney consistency.
Heat 1 tsp oil in the same pan and add the mustard seeds. When they splutter add the urad dhal and curry leaves and saute for 2 mins. Pour the seasoning over the chutney and serve with Idli or dosas. This chutney is a great combo for Fenugreek Idli.

I am sending this to 'My Legume Love Affair #31' event by Susan guest hosted by Simona.

Also sending this to Srivalli's Condiment Mela.

Toor Dal