Chana Dal Chutney – South Indian Style
Summary
- This video demonstrates how to make a delicious and easy Chana Dal Chutney, a popular South Indian accompaniment. It involves roasting chana dal with spices, grinding it with fresh coconut and tamarind, and then finishing with a flavorful tempering.
All Ingredients - For Chutney Paste
- Oil 1 tbsp
- Chana Dal 1/4 cup
- Dried Red Chilli 2-3
- Curry Leaves a few
- Grated Coconut 1/2 cup
- Green Chillies 2
- Tamarind small piece
- Salt as per taste
- Water 1/2 cup
All Ingredients - For Tempering (Baghaar)
- Oil 1 tbsp
- Mustard Seeds 1 tsp
- Curry Leaves a few
- Urad Dal 1 tsp
- Dried Red Chilli 1-2
Tools You'll Need
- Pan
- Kadai
- Bowl
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast Chana Dal and Spices
Heat 1 tablespoon of oil in a pan. Add 1/4 cup of chana dal and roast it on medium-low flame, stirring continuously. Once the dal starts to change color, add 2-3 dried red chillies and a few curry leaves. Continue roasting until the chana dal is golden brown and aromatic. Turn off the flame and let the mixture cool down completely.
Step 2: Grind Chutney Paste
Transfer the cooled roasted chana dal mixture to a mixer grinder jar. Add 1/2 cup of grated coconut, 2 green chillies, a small piece of tamarind, salt as per taste, and 1/2 cup of water. Grind all the ingredients to a fine, smooth paste. If you prefer a thinner consistency, you can add a little more water.
Step 3: Prepare Tempering
In a small pan (kadai), heat 1 tablespoon of oil. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter. Then, add a few curry leaves, 1 teaspoon of urad dal, and 1-2 dried red chillies (broken into pieces). until the urad dal turns golden brown and the spices are fragrant.
Step 4: Combine and Serve
Pour the hot over the prepared chutney in the serving bowl. Mix it gently. The Chana Dal Chutney is now ready to be served. Enjoy it with idli, dosa, vada, or any other South Indian delicacy.
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