Chana Dal Chutney for Idli, Dosa / Chane ki Dal ki Chatni / Senagapappu Chutney
South Indian restaurant style chutney recipe using Chana Dal / Split Chickpea Lentils. Recipe below has step wise pics, tips.
Equipment
- Small Frying pan (for stove-top)
- Blender/Grinder/Mixie.
Ingredients
- 1 cup Chana Dal / Split Yellow Chickpea Lentils / Pachi Senagapappu
- ½ cup Fresh Coconut (pieces / grated)
- 2½ teaspoons Salt
- 6 count Green Chillies
- 10 count Curry Leaves
- small lemon size Dry Tamarind / Puree (2 tablespoons puree)
- ¼ teaspoon Turmeric Powder
- 3 tablespoons Cooking Oil
- 1 tablespoon Urad Dal / Split Black Lentils / Minappappu
- ½ tablespoon Rai / Mustard Seeds / Aavaalu
- 3 count Dry Red Chillies
Instructions
Prep Work:
- Gather all the ingredients at one place. Chop the fresh coconut into pieces, Or else grate it.
- Put a small frying pan on stove top under medium flame. Add 2 tablespoons of oil.
- When its hot, add the chana dal, green chillies and dry tamarind. Stir Fry until the dal turn light brown colour and leaves a pleasant aroma. (7 to 8 mins).
- Switch the flame off, add the coconut pieces. Mix everything. Transfer this content into a spice blender / mixie.
- Put the pan back on stove top under medium flame. Add all these>> remaining oil, curry leaves, dry red chillies, urad dal, mustard seeds / aavalu. Keep stirring, fry everything until the urad dal turns light brown in colour.
- Transfer half of the tempered ingredients into the spice blender / mixie. Add salt and turmeric powder also. Keep the remaining half of tempering aside.
- Let everything cool down. Add 1 cup of water and grind everything smoothly.
- To the chutney, add the remaining tempering which we kept aside. Give a mix.Transfer the chutney into a serving dish. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!