Chana Dal Chutney Recipe
A vegetarian South Indian Recipes recipe with roasted gram dal (pottukadalai), fresh coconut - grated, -7 dry red chillies. Ready in 25 min, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 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
roasted gram dal (pottukadalai)(1/4 cup)-7 dry red chillies(6)-3 sprig curry leaves(2) - 2
Saute for a couple of minutes on a medium flame
- 3
Then add grated coconut and stir for 1 minute till the coconut is lightly toasted
fresh coconut - grated(1/4 cup) - 4
Take the pan off the heat
- 5
Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste
tamarind paste(2 teaspoon) - 6
Take care not to make it too runny, adding only as little water as required to make grinding easy
- 7
Next, add salt and tamarind paste and pulse again until combined
tamarind paste(2 teaspoon)salt - to taste - 8
Transfer the channa dal into a serving bowl
- 9
Place a tadka pan on the heat, warm some oil in it and add in the mustard seeds, curry leaves and asafetida
-3 sprig curry leaves(2)mustard seeds(1 teaspoon) - 10
Allow it all to crackle and crisp up
- 11
Then pour it over the chutney and stir well
- 12
Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam
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Chana Dal Chutney Recipe
A vegetarian South Indian Recipes recipe with roasted gram dal (pottukadalai), fresh coconut - grated, -7 dry red chillies. Ready in 25 min, serves 5.
Curated byAditi Iyer🇮🇳
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Directions
12 steps- 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
roasted gram dal (pottukadalai)(1/4 cup)-7 dry red chillies(6)-3 sprig curry leaves(2) - 2
Saute for a couple of minutes on a medium flame
- 3
Then add grated coconut and stir for 1 minute till the coconut is lightly toasted
fresh coconut - grated(1/4 cup) - 4
Take the pan off the heat
- 5
Transfer the contents from the pan into the mixer jar and using just enough water, grind it to a smooth paste
tamarind paste(2 teaspoon) - 6
Take care not to make it too runny, adding only as little water as required to make grinding easy
- 7
Next, add salt and tamarind paste and pulse again until combined
tamarind paste(2 teaspoon)salt - to taste - 8
Transfer the channa dal into a serving bowl
- 9
Place a tadka pan on the heat, warm some oil in it and add in the mustard seeds, curry leaves and asafetida
-3 sprig curry leaves(2)mustard seeds(1 teaspoon) - 10
Allow it all to crackle and crisp up
- 11
Then pour it over the chutney and stir well
- 12
Serve this Chana Dal Chutney with Aval/Poha Dosa, Tomato Uttapam or Carrot Onion Uttapam
Rate this recipe
