Fry the peanuts on a low to medium flame for 3-4 minutes.
Add the curry leaves and fry for a minute.
Lastly add the roasted chana dal, sesame seeds and asafoetida and fry for 2-3 minutes more on a low flame. Don’t over brown or burn this mixture, else the chutney might have bitter tones.
Let this mixture cool down.
Put mixture in a blender.
Add in the ginger, green chilies and salt.
Pour some water and grind the peanut chutney to a smooth consistency.
Serve with idli, dosa, medu vada, uttapam or pakoras.