Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.
To the same oil, add the peanuts.
Stirring often roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
Add sesame seeds and mix. Switch off heat. Set aside the pan to cool the chutney ingredients at room temperature.
Making peanut chutney
When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
Add water in parts and blend to a smooth consistency.
Remove peanut chutney in a bowl.
Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
Rice: You can also have it as a side condiment with some steamed rice.
Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.
Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.
Chana dal: These yellow lentils are husked and split bengal gram or brown baby chickpeas. If using roasted chana dal, add ¼ cup when you add the sesame seeds.
Peanuts: Always use fresh dry peanuts. Do not use peanuts that have gone rancid. If using roasted unsalted peanuts, simply roast them lightly in oil and then follow the remaining steps in the recipe.
Consistency: By changing the quantity of water, you can have a thick or medium consistency.
Variations: If you are looking to make this chutney more flavorful by adding coconut or curd or doing a tempering, then there is no need. It tastes great on its own. But still, if you prefer to temper, you can do so.
White sesame seeds: Simply omit or replace them with black sesame seeds. The color of groundnut chutney will be different with black sesame seeds.
Garlic: Use about ½ inch ginger.
Asafetida: Skip adding it to the peanut chutney.
Curry leaves: Not a replacement, but adding 2 tablespoons of chopped coriander leaves (cilantro) gives a nice taste. Skip them if you do not have these. Note that without the herby flavor of curry leaves, groundnut chutney will have a different taste.