Chana Dal Chutney Recipe This chutney of split chickpea is an amazing dip to be served with idli or dosa or any other south Indian dish. This chutney makes the simple food more delicious as it really quick and easy to make, so you can easily make it for the breakfast. Serve it with vada and there you go for the delicious food. You can also store this chutney in refrigerator in airtight container for 2 weeks. The aroma and flavor does not change in two weeks, so you can easily serve it at any time. So let’s know how to make it.
Necessary Ingredients Required For Chana Dal Chutney
- Split chickpea (chana dal) = 1/4 cup
- Dry red chilies = 4
- Cumin seeds = 1 tsp
- Salt = as per taste
- Asafoetida = a pinch
- Desiccated coconut = 2 tbsp
- Oil = 2 tsp
- Mustard seeds = 1 tsp
- Curry leaves = 4 to 5
- Dry red chilies = 2
Instructions For Making It
Firstly, take a pan, heat a tsp of oil in it and then add split chickpea in it and roast them well. Further add dry red chilies, cumin seeds, curry leaves and a pinch of asafoetida in it and saute for few seconds.
Keep aside for cooling.
Now transfer the mixture to a grinder and then add desiccated coconut and salt in it. Grind them well and add a dash of water while grinding it.
Transfer it to a bowl.
For tempering, take a tadka pan, add oil in it and heat it up.
Then add mustard seeds in it and let them splutter for few seconds. Then add curry leaves and dry red chilies in it. Saute for a minute on a medium to low flame. Turn the flame off.
Pour this tempering to the prepared chutney.
Finally, your delicious chana dal chutney is now ready to serve. Serve it with idli or dosa or any other south Indian dish. Enjoy.
Also Read Other Chutney Recipes