Split Bengal gram (chana daal) chutney

Name: Split Bengal gram (chana daal) chutney
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 5 tbsp split Bengal gram; 2 tbsp oil; 1/4 cup whisk curd; to taste Salt; 1/4 tbsp cumin; 1/4 tbsp chopped zinger; 1/4 tbsp asafoetida; 4 curry leaves; 1/4 tbsp mustard seeds; 2 Kashmiri red chilli

Sadhana Singh @amitpratapsingh

Kanpur

#protein

Sadhana Singh @amitpratapsingh

Saved

Ingredients

20 minutes

3-4 servings

5 tbspsplit Bengal gram
2 tbspoil
1/4 cupwhisk curd
to tasteSalt
1/4 tbspcumin
1/4 tbspchopped zinger
1/4 tbspasafoetida
4curry leaves
1/4 tbspmustard seeds
2Kashmiri red chilli

Saved

Steps

20 minutes

1

Heat 1 spoon oil in broad nonstick pan add the chana daal rost 2 m on a medium flame.
2

Transfer on a plate & cool completely.
3

Blend in a mixer along with cumin seeds, ginger, dry red chillies & salt to a coarse powder.
4

Transfer the bowl in a deep bowl add curd & 2-3 tbs of water, keep aside.
5

Heat the remaining 1 spoon oil in a small no stick pan and add the mustard seed.
6

When the seed crackle add the curry leaves asafoetida and saute on a medium flame for few seconds.
7

Pour the tempering over the chutney and mix well.
8

Serve or store in air tight container in the refrigerator use as required.