Chana Dal Chutney with step-by-step photos and instructions. Chutneys are a staple dish in many household. There are so many varieties of chutneys that we can mix and match with whatever ingredients we have at home and it can never go wrong. In this delightful recipe, a blend of chana dal and coconut is prepared to create a chutney that is both rich in flavor and nutrition. Traditionally served alongside various Indian dishes, this chutney is often enjoyed for its creamy texture and the unique taste imparted by the ingredients.
Best Combinations for Chana Dal Chutney
The best combo for this Chana Dal Coconut Chutney is undoubtedly with idlis; whether its plain idli, RAVA IDLI, or the Moong Dal Idli, you might lose track of how many you’ve had, so don’t say I didn’t warn you! Additionally, it pairs wonderfully with dosas, whether they are plain, ghee roast, or stuffed with masala. The rich flavors of the chutney elevate these dishes to new heights, making each bite simply delicious. It’s a versatile side that will keep you coming back for more!
Consistency Adjustments for Chana Dal Chutney
To achieve your desired consistency for the Chana Dal Coconut Chutney, you can easily make some adjustments while grinding. If you prefer a more watery chutney, simply add a little more water during the grinding process until you reach the desired texture. Remember to taste as you go, and don’t hesitate to add a bit more salt if you feel it enhances the overall flavor.
Spice Level Adjustments
If you prefer your Chana Dal Coconut Chutney to have an extra kick, feel free to add in a few more dried red chillies. It’s important to keep in mind that right after grinding, the chutney may taste a bit spicier. As it sits for a while, you’ll find that the flavors meld together and the spiciness tends to settle down, creating a more balanced taste.
Recommendations
For more chutney recipes, feel free to explore the below options as well.
Personal Story
This Chutney is a cherished recipe in my household. It’s a favorite for its perfect balance of spiciness and tanginess, making it the best companion for dosas and idlis. Every time I prepare this chutney, I find myself making extra idlis because the demand in my home skyrockets.
This Chana Dal Coconut Chutney is a must-try. Its rich flavors and simple preparation make it a versatile addition to your dining table.
Chana Dal Chutney
Description
This delicious chutney is a perfect blend of tangy tamarind, roasted dals, and fragrant coconut, creating a unique flavor profile that pairs wonderfully with a variety of dishes. The tempering of mustard seeds, hing, and curry leaves adds an aromatic finish that elevates the chutney, making it a fantastic accompaniment to your idlis and dosas. Easy to prepare, this chutney will ensure it will be a hit at any meal.
Ingredients for the Chana Dal Coconut Chutney
For the Chutney:
For Tempering:
Instructions on how to make the Chana Dal Coconut Chutney
Instructions on how to make the Chana Dal Coconut Chutney
Instructions on how to make the Chana Dal Coconut Chutney with step-by-step photos
-
Preparing the Chutney
Start by soaking the tamarind in water for about 15 minutes. Set it aside.
-
Roast the Ingredients:
In a pan, heat 2 tablespoons of gingery oil.
Once the oil is hot, add the chana dal, urad dal, and dried red chillies. Saute on a low flame for about 2 minutes until the dals turn light golden brown.
-
Add the grated coconut and continue to saute on a low flame for 3 minutes until fragrant. Turn off the heat and allow the mixture to cool down.
-
Blend the Mixture:
Once cooled, transfer the mixture to a mixer jar. Add the soaked tamarind, salt, and 1/2 cup of water. Grind until smooth.
-
Transfer the smoothly ground chutney to a serving bowl
-
Prepare the Tempering:
In a small pan, heat 1 tablespoon of oil.
Once the oil is hot, add the mustard seeds and allow them to crackle.
Add the hing and curry leaves, then switch off the flame.
-
Combine and Serve:
Pour the tempered ingredients into the serving bowl containing the chutney.
Mix well and serve.
