Preparation time
- Total: Approximately 25 minutes
- Preparation: 15 minutes
- Cooking: 10 minutes
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 Sunflower Oil
- Salt - to taste
Instructions
- 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
- Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 5
- South Indian Recipes
- Side Dish
- Vegetarian