Discover how to make an authentic Indian Roasted Chana Dal Chutney with this simple recipe. A versatile side dish that’s perfect with dosa, idli, or rice, and ready in just 15 minutes. Flavorful, vegan-friendly, and sure to add a delightful twist to your meals. Enjoy the combination of roasted chana dal, coconut, and tamarind in this traditional South Indian cuisine.
Roasted Chana Dal For Chutney
This delicious chutney is made with roasted chana dal (dalia), tamarind, and coconut. It’s a versatile side dish that can accompany a variety of Indian foods like dosa, idli, and rice.
- Total Time: 15 min
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1 cup of roasted chana dal (dalia)
- 1/2 cup of fresh grated coconut
- 2–3 green chilies (adjust to your taste)
- Tamarind, a small marble-sized ball
- Salt to taste
- 1/2 cup of water
- 1 tsp of oil
- 1 tsp of mustard seeds
- 1 tsp of urad dal
- A pinch of asafoetida (hing)
- 1 dried red chili
- A few curry leaves
Instructions
- In a blender, add the roasted chana dal, fresh grated coconut, green chilies, tamarind, and salt. Blend together to make a coarse paste.
- Gradually add water as needed to blend into a smooth paste.
- Heat oil in a small pan on medium heat. Once hot, add the mustard seeds and allow them to crackle.
- Then add the urad dal, asafoetida, dried red chili, and curry leaves. Fry for a few seconds until the dal turns golden.
- Pour this tempering over the chutney and mix well.
- Your roasted chana dal chutney is ready to serve!
Notes
- Adjust the green chilies as per your taste preference.
- If the chutney is too thick, add a bit more water to reach the desired consistency.
- The chutney can be stored in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: side dish
- Method: blending
- Cuisine: Indian
- Diet: Vegan
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