Take 1 cup of split chickpea lentils (chana dal) in a bowl, add water, and wash them nicely rubbing them thoroughly with your finger. Wash it a couple of times so that the chana dal is absolutely clean. (Pro tip: It is important to wash them nicely as that will contribute to the taste and flavor of the chutney).

Now you will need to fry the split chickpea lentils. Take a wok or a frying pan, heat it on your gas stove, and put 1 tsp of mustard oil in it. (Pro tip: You may use any other type of oil, even white oil for frying the split chickpea lentils. However, using mustard oil will enhance the taste and flavor of the chutney).

Now, put 1 cup of washed split chickpea lentils in the wok.

Stir them for about 3 to 4 minutes to fry them nicely on a high flame.

Check it and make sure that it is dry and fried nicely.

Fry them a bit more if needed and look for a slight change in color. (Pro tip: Make sure that the color of the split chickpeas does not change much. Turn the flame of your gas stove off when you notice a slight change in color so that it does not get fried excessively).

Now transfer the fried split chickpeas into a bowl.

Now pour ½ glass of water into the bowl.

Stir to make sure every piece is soaked nicely in water. Cover the bowl and let it sit for about 5 minutes.

Now, check the split chickpeas which should be swollen by now.

Now, take a clean grinder.

Transfer the split chickpeas into the grinder from the bowl along with a little bit of water in which it was soaked. (Pro tip: Do not mind the leftover water. Keep it aside so that you can use it later on if you want to alter the consistency of the chutney).

Now add 10 garlic cloves to the content in the grinder.

Then add 3 pieces of dry red chilies. You can tear them in half.

Now add about 1 tsp of regular salt to the split chickpeas and other contents in the grinder.

Finally, add 3 tbsp of roasted peanuts into the grinder. This will give the chutney a very nice texture and taste.

Now, grind the content into a fine paste.

Check the consistency of the chutney. (Pro tip: At this point, if you feel that the chutney is too thick, you may add a few spoons of water you kept aside earlier to the chutney to liquefy it).

When you are satisfied with the consistency of the chutney, transfer it from the grinder into a bowl.

Now for tempering the chutney, take a tadka pan and heat it on a high flame on your gas stove. Put 2 tbsp of white oil in it. (Pro tip: You may use any type of white oil, even coconut oil for tempering the chutney).

When the oil is hot, put 2 pieces of dry red chilies in it.

Then add 1 tsp of mustard seeds. (Pro tip: The mustard will start to crackle immediately and sprinkle hot oil as a result. So, be very careful with it).

Finally, add about 10 pieces of fresh curry leaves in it.

Stir the contents a bit.

When the contents reduce and the color of the fresh green curry leaves changes, you may turn the flame of your gas stove off at this stage. (Pro tip: Frying the contents a bit more will enhance the taste and flavor of the chana dal chutney. Since I prefer a bit of burnt taste, I continued to fry them a bit more).

Finally, when it is ready, add the tadka to the chana dal chutney you kept in the bowl.

Now, take a spoon and mix the tadka nicely with the chutney immediately after pouring it into the bowl.

Your flavorful chana dal chutney is ready to be served with a variety of dishes.