Toor Dal Chutney Recipe

Cooking Directions

• STEP 1.Heat a pan and dry roast the toor dal until it turns golden brown.
• STEP 2.In the same pan, roast the dried red chilies, curry leaves, and tamarind until fragrant.
• STEP 3.Allow the roasted ingredients to cool and then grind them into a fine powder.
• STEP 4.Add water and grind again to make a smooth paste.
• STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and hing. Once they splutter, add the ground chutney paste and cook for a few minutes.
• STEP 6.Remove from heat and let it cool. Serve the toor dal chutney with dosa, idli, or rice.
• STEP 7.Cooking Tips: Adjust the spiciness of the chutney by adding or reducing the number of dried red chilies. For a tangier taste, add more tamarind. Store the chutney in an airtight container in the refrigerator for up to a week.
• STEP 8.Storage and Serving: Toor dal chutney can be stored in an airtight container in the refrigerator for up to a week. Serve it as a side dish with dosa, idli, or rice.

Cooking Tips

• Adjust the spiciness of the chutney by adding or reducing the number of dried red chilies.
• For a tangier taste, add more tamarind.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Toor dal chutney can be stored in an airtight container in the refrigerator for up to a week.
• Serve it as a side dish with dosa, idli, or rice.