Roasted Chana Dal Chutney, Healthy Chutney
by Tarla Dalal
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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 .
- 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.
Nutrient values (Abbrv) per tbsp
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