Coconut & roasted chana dal chutney recipe

Cooking Directions

• STEP 1.In a pan, dry roast the chana dal until it turns golden brown and aromatic.
• STEP 2.Transfer the roasted chana dal to a blender and grind it into a fine powder.
• STEP 3.Add grated coconut, green chilies, ginger, tamarind paste, salt, and water to the blender.
• STEP 4.Blend everything together until you get a smooth and creamy consistency.
• STEP 5.Heat oil in a small pan and add mustard seeds, urad dal, curry leaves, and dried red chilies.
• STEP 6.Once the mustard seeds start to splutter, pour the tempering over the chutney and mix well.
• STEP 7.Serve the coconut & roasted chana dal chutney with dosas, idlis, or any South Indian dish.
• STEP 8.Store any leftover chutney in an airtight container in the refrigerator for up to a week.

Cooking Tips

• Make sure to roast the chana dal on low heat to prevent it from burning.
• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a tangier flavor, you can add a little more tamarind paste.
• If the chutney is too thick, you can add a little water to thin it out.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator.
• Serve the chutney at room temperature or slightly chilled.
• This chutney can be served as a dip or spread for dosas, idlis, vadas, or sandwiches.