Chana Dal Chutney Recipe

Cooking Directions

• STEP 1.Heat a pan and dry roast the chana dal until it turns golden brown.
• STEP 2.In the same pan, roast the dried red chilies until they become crisp.
• STEP 3.Add grated coconut, roasted chana dal, dried red chilies, tamarind, salt, and water to a blender. Blend until smooth.
• STEP 4.Heat oil in a small pan and add mustard seeds, urad dal, curry leaves, and hing. Once the mustard seeds start to splutter, pour the tempering over the chutney.
• STEP 5.Mix well and serve the chana dal chutney with dosa, idli, or vada.
• STEP 6.Cooking Tips: You can adjust the spiciness of the chutney by adding more or fewer dried red chilies. For a creamier texture, you can also add a tablespoon of yogurt while blending the chutney.
• STEP 7.Storage and Serving: Chana dal chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. Serve it as a side dish with South Indian breakfast items or as a dip with snacks.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer dried red chilies.
• For a creamier texture, you can also add a tablespoon of yogurt while blending the chutney.

Storage and Serving

• Chana dal chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Serve it as a side dish with South Indian breakfast items or as a dip with snacks.