|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.
cold or at room temperature. Can be stored for a week in the fridge. Serve with
Idlee/Dosa/Vada OR Rice OR Toasted Bread
Medium nonstick pan
small nonstick pan – for tempering
- 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.
- 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).
- 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.
- Pour this tempering
over the prepared chutney paste and serve fresh.