Goes well with any main course, Idlis, Dosas and Vadas.
The most common Chutney we usually do are Coconut Chutney, Tomato-Onion chutney, Peanut Chutney, Mint/Coriander Chutney etc. Coconut chutney is one of the easiest chutney variety. We don’t need cooking for this chutney, just for tempering we use stove otherwise this is the quickest chutney ever. For Dosa, Idli, Pongal, Upma, Coconut Chutney is universally served in all the Indian Restaurants. This Chana Dal Chutney is a unique chutney. It is unique in the way it is prepared.
For most of the chutney, we use a pinch of tamarind while grinding, but here in chana dal chutney, instead of using tamarind, we are going to use curd. This Chana Dal Chutney goes well with Idli, Dosa or even for Vada. Quick and easy to make Chutney. If we use fresh curd, the chutney will not become very sour even if we serve later.
All the time making conventional chutneys’ sometimes feels bored. So Try this Chana Dal Chutney and share your views.
Heat a teaspoon of oil and add chana dal and fry till they are golden brown. Take these Roasted Chana Dal aside
Again, in the same pan add teaspoon of oil and throw in the red chili and fry the red chilies. Keep the flame low while frying red chilies so that it doesn't get burnt. Take the fried red chilies aside
Add a teaspoon of oil in a pan and fry the cumin seeds and take it aside
Take all the fried ingredients in a mixer jar. Add hing, peppercorns, salt and grind everything to a smooth powder
Mix up with Curd
Take a bowl and add curd and whisk thoroughly. Then to the curd mixture, add the ground chana dal powder and mix well till both of them are blended well.
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and mix once and switch off the flame. Add this tempering to the Chana dal + Curd mixture and mix once
Serve the delicious Chana Dal Chutney with Idli, Dosa or Vada