Ingredients

The following ingredients have 2 Servings
  • 5 tablespoons roasted chana dal ((roasted hulled bengal gram or daria dal or bhuna chana dal))
  • 2 tablespoons fresh grated coconut (or desiccated coconut)
  • ½ inch ginger (- chopped, optional)
  • 2 to 3 green chilies (or 1 to 1.5 teaspoon chopped green chilies - add chillies as needed)
  • 4 to 5 tablespoons water
  • salt (as required)
  • ½ tablespoon oil (- sesame oil, sunflower oil, peanut oil or any neutral flavored oil)
  • ½ teaspoon mustard seeds
  • 5 to 6 curry leaves

Instruction

  • Take chana dal, grated coconut or desiccated coconut, green chilies, ginger and salt as required in a chutney grinder jar or a small blender.
  • Add 4 to 5 tablespoons water and grind to a smooth and fine consistency.
  • Remove the chutney in a small pan or bowl.
  • In another small pan or tadka pan, heat oil. Keep heat to a low.
  • Add mustard and allow them to crackle.
  • Then add the curry leaves.
  • Sauté on low heat till the curry leaves become crisp.
  • Pour the entire tempering ingredients together with the hot oil into the dal chutney.
  • Stir to mix very well. Serve roasted chana dal chutney with idli, medu vadai or dosa or any South Indian tiffin breakfast.