Tangy Chana Dal Chutney

Recipe by
Total Time:
3 - 4 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • Channa Dal - 1 cup
  • Urad Dal - 1/2 cup
  • Dry Grated Coconut - 1 cup
  • Dry Red Chillies - 8 - 10
  • Fenugreek Seeds - 1/2 tsp
  • Tamarind - 10 g
  • Jaggery - according to taste
  • Asafetida - 1/4 tsp
  • Vegetable oil - 1 tsp
  • Salt - according to taste

How to Make Tangy Chana Dal Chutney

  • Soak tamarind in 2 cups of water.
  • Heat oil and add asafoetida and fenugreek seeds. Fry the seeds till they are brown.
  • Add channa dal , urad dal and red chillies in the same pan and roast them till they are golden brown.
  • After emptying the pan, roast dry coconut till golden brown.
  • Keep this aside till it cools down.
  • Squeeze tamarind to get juice.
  • Add jaggery and roasted dals into the tamarind juice and allow it to soak for 2 - 3 hours for easy grinding.
  • Add salt according to taste.
  • Grind it into a rough paste.
  • Serve with idlis, white rice, dosas.
  • For tempering: heat oil in a pan , add mustard seeds and allow it to splutter.
  • Add curry leaves to the heated oil.
  • Pour the seasoning over the chutney before serving.

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