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Chana dal chutney

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Chana Dal Chutney

Serves 2

7 mins

199 Kcal

Chana Dal Chutney is a delectable and savoury condiment that puts the taste of roasted chana dal with the zest of different aromatic spices, creating a rich and flavoursome dip. This Chana Dal Chutney recipe is easy to make, yet it brings something unique to your meals. In the beginning, the main ingredient split chickpea chana dal, gets roasted until golden brown, thus crunchy and deep in earthy flavour; later, it is further combined with other ingredients, such as green chillies, ginger, garlic, and fresh coriander for a fresh taste of zest in chutney. The preparation is then based on the sourness brought in by the sour tamarind, while spices such as cumin, mustard seeds, and asafoetida bring warmth and depth. A pinch of salt and sugar, balancing it out to make the chutney, at the same time savoury and a little sweet, completes the preparation. Another variation is adding a drop of lemon juice. Chana Dal Chutney is highly versatile. Even though for the dosas and idlis, parathas, or rice, it beautifully balances other dishes on the plate. Rich nutty taste combined with a thrilling spicy effect; this chutney adds flavour to any meal. It is also one of the healthiest chutneys since chana dal is a high source of protein and fibre. This Chana Dal Chutney is excellent for spicing meals and being healthy and tasty.

Ingredients required for Chana Dal Chutney

5 tbsp chana dal
2 tbsp coconut
3 green chilies
1/2 inch ginger
1/2 tbsp oil
1/2 tsp mustard seeds
5-6 curry leaves

Cooking steps for Chana Dal Chutney

1
Let's explore the simple recipe of roasted chana dal chutney.
2
Start by grabbing the essentials—like 5 tablespoons of roasted chana dal, aka bhuna chana dal. This stuff is what gives the chutney that subtle crunch and nutty goodness.
3
Then, add in 2 tablespoons of grated coconut.
4
Toss in about half an inch of chopped ginger—totally optional, but it adds this zingy freshness that balances everything out.
5
Go for 2-3 chilies (or more if you like living on the edge). Adjust based on your spice tolerance. Oh, and don't forget the salt to tie all those flavors together.
6
Once you've got your lineup ready, it's grind time. Throw the chana dal, coconut, ginger, green chilies, and salt into your blender or chutney grinder. Add 4-5 tablespoons of water—not too much though, we're going for a smooth, thick texture, not a watery mess. Blend until you get that perfect creamy consistency. Then, scoop it into a bowl and get ready for the best part—the tempering.
7
Heat up half a tablespoon of oil in a tiny pan (sesame oil slaps here, but sunflower or peanut oil works too). Once it's hot, toss in half a teaspoon of mustard seeds and let them pop like tiny fireworks. Then, throw in 5-6 curry leaves. Let them sizzle and crisp up because that's where the magic happens—the aroma is everything.
8
Pour this hot, fragrant tempering over your chutney and mix it all in. The combination of creamy coconut, nutty chana dal, and that spicy, aromatic tempering? Absolute perfection. This chutney is best served fresh, so grab your idli, dosa, or medu vadai and let the pairing blow your mind.
9
The roasted chana dal chutney is not just a sidekick; it's the MVP of South Indian breakfasts. It's flavorful, healthy, and so simple to whip up.

Shop Ingredients

Curry Leaves (5-6)

Ginger (1/2 inch)

Green Chilies (3)

Oil (1/2 Tbsp)

170

146

148

167

150

151

730

150

184

330

Coconut (2 Tbsp)

Chana Dal (5 Tbsp)

141

135

141

140

Mustard Seeds (1/2 Tsp)

FAQs

Can I use roasted chana dal instead of raw chana dal to prepare chana dal chutney?

You can use roasted chana dal to make the chutney. It cuts down the cooking time and gives a nutty flavour. If you are using raw chana dal, roast it in a pan and dry it till it is golden brown with a fragrant smell before grinding. This will add that extra depth to the chutney and make grinding easy on the dal.

What goes well with chana dal chutney?

Chana dal chutney is excellent with a wide variety of dishes. It can be an ideal South Indian breakfast partner for dosa, idli, and vada. It will also go remarkably well, accompanied with chapati, paratha, or steamed rice. The creamy texture and savoury flavour make it versatile enough to accompany snacks like pakoras or even be used as a spread for sandwiches.

How do I alter the consistency of the chal dal chutney?

The consistency of the chana dal chutney is a matter of preference. To make a thicker consistency, add less water while grinding it. If you wish to have a thinner chutney consistency, add the water gradually until the consistency is of your required texture. To make the prolonged stay of the flavour of the chutney perfect, temper it with mustard seeds, curry leaves, and dried red chillies immediately after grinding it in a pan. This enhances not only the taste but also a very fantastic aroma.