Chana Dal Chutney Recipe
Chana Dal Chutney Recipe is made of roasted chana dal or dalia dal and in South India it is popularly used in the making of chutneys, bot wet and dry. This particular chutney is very hot and spicy and it goes well with all kinds of South Indian Tiffin/Breakfast items.
Other chutney recipes that you can try are:
- 1/4 cup Roasted Gram Dal (Pottukadalai)
- 1/4 cup Fresh coconut , grated
- 6-7 Dry red chillies
- 2-3 sprig Curry leaves
- pinch Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 2 teaspoon Tamarind Paste
- 1 tablespoon Cooking oil
- Salt , to taste
How to make Chana Dal Chutney Recipe
To begin making the Chana Dal Chutney, first place a pan on the heat and warm up some oil Add the roasted chana dal with a few curry leaves and red chillies. Saute for a couple of minutes on a medium flame.
Then add grated coconut and stir for 1 minute till the coconut is lightly toasted. Take the pan off the heat.
Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste.
Take care not to make it too runny, adding only as little water as required to make grinding easy.
Next, add salt and tamarind paste and pulse again until combined. Transfer the channa dal into a serving bowl.
Place a tadka pan on the heat, warm some oil in it and add in the mustard seeds, curry leaves and asafetida. Allow it all to crackle and crisp up.
Then pour it over the chutney and stir well.
Stays fresh for a week in refrigerator.
Born and brought up in a typical Brahmin Family in Delhi and married into a Punjabi family has transformed my cooking and eating habits in a different way. I worked as a science teacher and now has become a full time homemaker and food blogger. I love to cook for my family and friends and it gives me immense pleasure to see the happiness on their face after eating the food prepared by me. My secret spice for cooking good food is to love what you cook with passion and it will be the most delicious meal you make. My husband is my inspiration to blog and cook new recipes. He is my taster, critic and my sole motivator.