Chana Dal Chutney (Lentil Dip)

Chana Dal Chutney (Lentil Dip)

This is my quick n easy Dip/Chutney solution. Although I love Coconut chutney the most to pair with south Indian delicacies however most of the time when I make them without planning, I’m always short of fresh or dry coconut. Hence this chutney came into existence as it’s quick, equally delicious and most of the ingredients are found in our everyday Indian Kitchen. I not only eat this chutney with Indian food however I love to eat it with any kind of bread.

Serves: 4
Serving Suggestion: This chutney is either eaten
cold or at room temperature. Can be stored for a  week in the fridge. Serve with
Idlee/Dosa/Vada
OR Rice OR Toasted Bread

Tools:
1
Medium nonstick pan
Hand
Blender
1
small nonstick pan – for tempering

Ingredients:
½ Cup Chana Dal (Chana Lentil)
¼ Cup Urad Dal (White Lentil)
2 Tbsp Raw Peanuts
4 Tbsp Yogurt
1 Large Green Chili – Deseeded
5-6 Leaves of Fresh Curry
Leaves (Kadi-Patta)
¼ Cup Water
1 Tsp Red Chili Powder
2 Tsp Salt
For
Tempering:
2 Tbsp Oil/Ghee (Clarified Butter)
2 Dried Red Chili – Whole
1 Tsp Mustard Seeds (Rae Dana)
2-3 Fresh Curry Leaves – Chopped
Pinch of Asafetida (Hing)
Method:

  1. Heat a medium
    nonstick pan over medium flames, add chana dal, urad dal and peanuts. Dry Roast
    them on low flames for 2-3min OR till they become golden in color.
    Remove from heat and cool completely.
  2. In a hand blender
    jar, add the roasted dals, peanuts, yogurt, green chili, curry leaves, red
    chili powder, salt, water and blend till a smooth and thick paste is formed. (If the
    paste is dry, add few more spoons of water accordingly).
  3. Heat a small
    nonstick pan over medium flames, add oil, whole red chili, mustard seed, curry leaves and asafetida. Saute for 1min and
    switch off the flames.
  4. Pour this tempering
    over the prepared chutney paste and serve fresh.

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