Easy Dal Chutney
A Nutty Twist to the Traditional Coconut Chutney! Easy and Healthy!
Chana Dal (Split Chick Pea Lentils) - 2 tbsp
Grated Coconut - 1/2 cup
Dry Red Chilli - 1
Dried Kashmiri Chili - 2
Red or White Onion - 1 small or 1/2 medium
Curry Leaves - 4-5
Salt - 1 tsp
Water - 1/4 cup
Mustard Seeds - 1 tsp
Urad Dal (Split Black Lentils) - 1 tsp
Curry Leaves - 3-4 chopped
Heat a saucepan on medium flame. Add the Chana Dal and roast for about 5 minutes.
Once the dal starts changing color, add all the other ingredients except the coconut and roast this mix for another 3 minutes.
Now lower the flame and add the coconut. Roast for another 5 minutes till the mix turns golden brown.
Remove the mix from gas and let it cool. After it cools, transfer the mix to a Mixer, add water 2 tbsp at a time, salt, and grind this mix to a smooth paste.
Transfer the Chutney to a bowl and keep aside. Heat another small saucepan and add some oil. Add the mustard seeds and cover. Once the seeds start spluttering, add the Urad Dal, Curry Leaves, and switch off the flame.
Add this to your chutney.
A versatile Chutney that can be enjoyed with Idly, Dosas, Rotis, Pulao, and even Khichadi! Adjust the spice levels based on your taste buds :) Kashmiri Chilies add a nice color to the chutney.