Chana Dal Chutney Recipe | Dal Chutney | Chutney For Dosa | Chana Dal Chutney Recipe Without Coconut. Easy and simple spicy chutney made with chana dal, it does not require coconut. Best side dish for idli, dosa, puri. Steps to make chana dal chutney recipe..
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Chana Dal Chutney Recipe | Chana Dal Chutney Recipe Without Coconut
Chana Dal Chutney Recipe | Dal Chutney | Chutney For Dosa | Chana Dal Chutney Recipe Without Coconut. Easy and simple spicy chutney made with chana dal, it does not require coconut. Best side dish for idli, dosa, puri. Steps to make chana dal chutney recipe..
Ingredients
Directions
Take a pan add 1 tbsp chana dal, roast on low flame until dal turns golden brown.
Now add 1 tbsp oil, 1 onion, 1 green chilli and 2 garlic cloves continue to roast until the onions turn translucent.
Cool completely and transfer to the blender. Add 1 tsp cumin seeds, salt to taste and small ball sized tamarind.
Blend to a smooth paste.
Prepare the tempering, heat 2 tbsp oil and splutter ½ tsp mustard, ½ tsp urad dal, few curry leaves and 1 dried red chilli.
Pour the tempering over the chutney and mix well.
Cooking Directions Step by step
Take a pan add 1 tbsp chana dal, roast on low flame until dal turns golden brown.
Now add 1 tbsp oil, 1 onion, 1 green chilli and 2 garlic cloves continue to roast until the onions turn translucent.
Cool completely and transfer to the blender. Add 1 tsp cumin seeds, salt to taste and small ball sized tamarind.
Blend to a smooth paste.
Prepare the tempering, heat 2 tbsp oil and splutter ½ tsp mustard, ½ tsp urad dal, few curry leaves and 1 dried red chilli.
Pour the tempering over the chutney and mix well.
Ingredients
Directions
Take a pan add 1 tbsp chana dal, roast on low flame until dal turns golden brown.
Now add 1 tbsp oil, 1 onion, 1 green chilli and 2 garlic cloves continue to roast until the onions turn translucent.
Cool completely and transfer to the blender. Add 1 tsp cumin seeds, salt to taste and small ball sized tamarind.
Blend to a smooth paste.
Prepare the tempering, heat 2 tbsp oil and splutter ½ tsp mustard, ½ tsp urad dal, few curry leaves and 1 dried red chilli.
Pour the tempering over the chutney and mix well.
