Chana Dal Chutney
This chana dal chutney is a creamy, spicy chutney that pairs well with South Indian foods like idli, dosa, and medu vada.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Chutney
Cuisine: Indian
Keyword: chana dal chutney, chutney
Servings: 12
Calories: 70kcal
Author: Puja
- 1 Tbsp coconut oil
- ½ cup chana dal
- 10-12 curry leaves optional
- ⅓ cup desiccated or frozen coconut
- ½ Tbsp lemon juice
- 4 dried red chilies
- 2-3 Tbsp water
Vaghar
- 1 Tbsp oil
- ½ tsp mustard seeds
- 3-4 curry leaves
- 1 dried red chili optional
- 12 tsp chana dal optional
Heat oil in a pan. Add chana dal and toast on medium-low heat until golden.
Add curry leaves and red chilies, and cook until curry leaves are crisp and the chana dal has browned.
Remove from heat and allow to cool.
Add chana dal mixture to a blender, along with coconut, lemon juice, and just enough water to get the blender going. Blend until smooth.
Vaghar (optional)
Heat oil in a small pan. Add mustard seeds and let them sizzle, and pop for a few seconds. Add chana dal. Let it toast for a few seconds.
Break the red chili apart and add to the oil. Add curry leaves. Stir and let cook until the leaves are crisp.
Remove from heat and spoon or drizzle over the top of the chutney.
Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 50mg | Fiber: 3g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 43mg | Calcium: 30mg | Iron: 1mg