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Roasted Chana Dal Chutney
Sapana Behl
Roasted chana dal chutney with red chilies, coconut, and tamarind. This is one of the easiest and spicy delicious chutneys that you would want to pair with your dosa, idli, or uttapam.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Condiments
Cuisine
Indian, South Indian
Servings
4
People
Equipment
Blender
Saucepan
Ingredients
1x
2x
3x
1/2
cup
roasted chana dal/dalia dal
1/4
cup
fresh coconut
grated
6-7
dry red chillies
2-3
sprigs curry leaves
a pinch aseftida
1
teaspoon
mustard seeds
2
teaspoon
tamarind paste
1
tablespoon
oil
salt to taste
Instructions
Heat oil in a pan and add roasted chana dal,few curry leaves and red chillies. Stir and add grated coconut.
Stir for 1 minute and remove from heat.
Remove the contents from the pan except the oil and make a paste in blender using enough water.
Add salt and tamarind paste and set aside.
Heat the same oil and add aseftida mustard seeds and curry leaves.Pour the tempering over chutney blend.
Mix and store in air tight container .
Serve and enjoy with upma ,poha ,rice dosa idli or uttapam.
Notes
Make sure to check the expiry date on the roasted chana dal packet while buying. If it is too old the flavors can be ruined.
Adjusts the amount of dry red chilies as per your desired spice levels.
Fresh coconut gives that unique nutty taste so if available use fresh coconut.
If you find it difficult to grind the chutney, add little water at a time and grind to make a fine paste.
Make sure the chutney mixture is cooled enough when you grind it otherwise it may splash everywhere.
Keyword
chutney for dosa idli, dalia dalchutney, dosa chutney, fried bengal gram chutney, roasted chana dal chutney
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