Heat 1 tablespoon oil in a pan. Keep the heat to low and add 2 tablespoons chana dal (20 grams).. Fry until the lentils turn golden.
Next, add ½ cup of peanuts. Mix the peanuts on low with oil and roast on low heat.
Now add 10 to 12 curry leaves (medium to large-sized), 2 green chillies, 2 garlic cloves (small to medium), and 1 pinch asafetida (hing).
Sauté for a minute or until the curry leaves become crisp.
Add one tablespoon of sesame seeds and stir. Allow the ingredients to cool.
When the groundnut chutney ingredients have become warm or cooled, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.. Start with ½ teaspoon of salt.
I have added ¾ cup water which gives a medium-thick consistency. For a thicker groundnut chutney, add ½ cup water. Blend until smooth.