Roasted Chana Dal Chutney, Healthy Chutney
by Tarla Dalal

This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with.

The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas .

Roasted Chana Dal Chutney, Healthy Chutney

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Roasted Chana Dal Chutney, Healthy Chutney recipe - How to make Roasted Chana Dal Chutney, Healthy Chutney

5 tbsp chana dal (split bengal gram)
2 tsp oil
1/4 tsp chopped ginger (adrak)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies , broken into pieces
salt to taste
1/4 cup whisked curds (dahi)
1/4 tsp mustard seeds ( rai / sarson)
3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)

Method

Heat 1 tsp of oil in a broad non-stick pan, add the chana dal and roast on a medium flame for 2 minutes.
Transfer it on a plate and cool completely.
Blend in a mixer along with the cumin seeds, ginger, dry red chillies and salt to a coarse powder.
Transfer the powder into a deep bowl, add the curds and 2½ tbsp of water and mix well. Keep aside.
Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the prepared chutney and mix well.
Serve or store in an air-tight container in the refrigerator. Use as required.