Chana Dal Chutney Recipe

Sapana Behl
Chana Dal Chutney Recipe
1544 ratings.

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.

Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam.

Other chutney recipes that you can try are:

  1. Sweet and Spicy Raw Mango Chutney
  2. South Indian Coconut Chutney (For Idli's & Dosa's)
  3. Lahsun ki Chutney | A Spicy Garlic Chutney

Prep in

15 M

Cooks in

10 M

Total in

25 M

Makes:

5 Servings

Ingredients

  • 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

  1. 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.

  2. Then add grated coconut and stir for 1 minute till the coconut is lightly toasted. Take the pan off the heat.

  3. Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste.

  4. Take care not to make it too runny, adding only as little water as required to make grinding easy.

  5. Next, add salt and tamarind paste and pulse again until combined. Transfer the channa dal into a serving bowl.

  6. 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.

  7. Then pour it over the chutney and stir well. 

  8. Serve this Chana Dal Chutney with Aval/Poha DosaTomato Uttapam or Carrot Onion Uttapam.

Stays fresh for a week in refrigerator.

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Last Modified On Tuesday, 10 January 2017 15:33
     
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