Carrot Chutney

• 200 gcarrots — chopped, 1½ cup
• 1–2green chilies
• 1 sprigcurry leaves — or coriander leaves
• ½ inchfresh ginger — peeled, sliced
• 2–3garlic cloves — clove, small
• 1 tbspchana dal — or Bengal gram dal or roasted peanuts
• 1 tbspurad dal (skinned black lentils) — or roasted peanuts
• 2–4dried red chilies
• ¾ tspcumin seeds
• 1 tbspoil
• ½ tspsalt
• ⅛ tspturmeric — ground
• 1–2 tsplemon juice — or tamarind paste

To Temper (optional)

• 1½ tspoil
• ¼ tspmustard seeds
• ½ tspcumin seeds
• 1 sprigcurry leaves
• 1dried red chili — broken
• 1–2garlic cloves — small
• 1 pinchhing