Step-by-step
1
firstly, in a pan heat 2 tbsp oil and roast ¼ cup chana dal.
2
roast on low flame until dal turns golden brown and crunchy.
3
now add few curry leaves and 4 dried red chilli.
4
continue to roast until the curry leaves turn crisp.
5
cool completely and transfer to the blender.
6
add ½ cup coconut, small ball sized tamarind and ½ tsp salt.
7
blend to a smooth paste adding ½ cup water or as required.
8
to prepare the tempering, heat 2 tbsp oil and splutter ½ tsp mustard, ½ tsp urad dal, few curry leaves and 1 dried red chilli.
9
pour the tempering over the chutney and mix well.
Video
Notes
- firstly, roast chana dal on low flame to prevent from burning.
- also, if you are looking to skip coconut then saute 1 onion along with chana dal.
- additionally, adjust the amount of spiciness based on your choice.
- finally, chana dal chutney stays good for 2-3 days when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chana-dal-chutney-recipe/