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Ingredients

Hazelnuts                                   4 tablespoons
Fresh yellow chillies                      3-4
Olive oil                                      4 tablespoons
Cumin seeds                               ½ teaspoon
Onion, chopped                           1 large
Garlic, chopped                           5-6 cloves
Tomato, roughly chopped             1 large
Fresh coriander leaves                 4-5 sprigs
Salt                                          to taste
Crushed red chillies                     ½ teaspoon
Lemon juice                               2 tablespoons

Method

1. Crush the hazelnuts in a mixer and set aside.

2. Heat two tablespoons of oil in a pan, add cumin seeds.  When they begin to change colour, add onion and garlic and sauté.
3. Crush the fresh yellow chillies in a mixer. Add to the onions in the pan and continue to sauté.
4. Crush the tomato and coriander leaves in a mixer and add to the mixture in the pan and continue to sauté.
5. Add salt and mix well.  Add crushed hazelnuts and stir for a minute or two.
6. Add crushed red chillies and turn off the heat.
7. Transfer the mixture into a bowl and add lemon juice and the remaining olive oil.
8. Mix and serve as a dip.