Chana Dal Chutney Recipe

Cooking Directions

• STEP 1.Heat a pan and dry roast the chana dal until it turns golden brown.
• STEP 2.Add grated coconut, dried red chilies, tamarind, and salt to the roasted chana dal.
• STEP 3.Grind the mixture into a smooth paste using a blender or food processor, adding water as needed.
• 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.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 avoid burning.
• You can adjust the spiciness of the chutney by adding more or fewer dried red chilies.
• For a creamier texture, you can add a tablespoon of yogurt while grinding the chutney.

Storage and Serving

• Store the chana dal chutney in an airtight container in the refrigerator.
• Serve the chutney as a side dish with dosa, idli, vada, or any South Indian meal.