Vegetarian, vegan and gluten free
Time to make: 15 minutes
Our family has tons of chutney recipes because they are such an easy way to change up the taste of a dish! This one is my Grandma’s version of roasted chana dal chutney. It tastes great with a variety of other chutneys for idli and dosa.
Roasted chana dal gives a beautiful nutty taste and adds depth of flavor. Note, there is no tamarind in it, but it does use coconut. I have an idea for a chana dal chutney with no coconut below.
- Chana dal
- Coconut powder (desiccated)
- Spices: red chilli powder, cumin/coriander powder, mustard seeds, asafetida and salt
- Curry leaves
- Lemon juice
- Oil (for tadka)
How to make the chutney
A few simple steps to make the recipe:
- Dry roast chana dal in a pan on stovetop.
- Blend roasted chana dal, coconut, curry leaves and garlic cloves.
- In a pan, heat oil to do a tadka of mustard seeds, curry leaves and red chillies.
- Add blended chana dal mixture and spices. Add water to desired consistency. (I prefer it thicker)
- Mix well and serve!
Making Chana Dal Chutney without coconut
A great way to make this recipe without coconut is to substitute ½ small onion for the coconut. Note, this will change the consistency as coconut absorbs much of the moisture. So, you will need to adjust the water accordingly.
Type of coconut powder
I use desiccated coconut for this recipe. It is easily found in the US and easier to me than grating fresh coconut. Although fresh coconut would taste great!
Serve alongside Peanut Chutney and some idli!
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Chana Dal Chutney
- 1 Blender
- 1 pan
- ½ cup chana dal 100g
- 2½ cup water
- 3 small garlic cloves 10g
- ½ cup coconut powder 40g, desiccated
- 1 tsp salt
- ¼ tsp red chilli powder
- 1 tsp cumin coriander powder
- ½ tsp sugar
- 1 tsp mustard seeds
- ¼ tsp asafatedia hing
- 10 curry leaves (sweet neem)
- 2 tbsp oil
- 1 tbsp lemon juice
- ¼ tsp turmeric
- Dry roast chana dal on medium heat on stove until begins to brown and becomes flagrant. Keep and eye on it and mix so it does not burn.
- If you prefer smooth chutney, soak the roasted chana dal in water for 15-20 minutes. You can skip this part if short on time.
- Blend chana dal, 5 of the curry leaves, garlic cloves, coconut and 1/2 cup water.
- Set aside this mixture.
- Heat oil in pan and add mustard seeds.
- Once mustard speeds are popping, add remaining 5 curry leaves and red chili.
- Add in chana dal mixture and mix well. Add in remaining spices. Add in remaining water (use less if you prefer it thick). Stir well.
- Turn off gas and serve chutney. It can be served cool or warm.