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Channa Dal(Split Chickpeas) Chutney
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A picture of Channa Dal(Split Chickpeas) Chutney.

Channa Dal(Split Chickpeas) Chutney

Mamatha Rao
Mamatha Rao @cook_7818437
Bangalore

This ubiquitous chutney goes well with almost all types of dosas, idly, akki roti and even toasted bread!

This ubiquitous chutney goes well with almost all types of dosas, idly, akki roti and even toasted bread!

Read more

Channa Dal(Split Chickpeas) Chutney

Mamatha Rao
Mamatha Rao @cook_7818437
Bangalore

This ubiquitous chutney goes well with almost all types of dosas, idly, akki roti and even toasted bread!

This ubiquitous chutney goes well with almost all types of dosas, idly, akki roti and even toasted bread!

Read more
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Ingredients

5 mins
2-serving
  • 3 tbsChana dal chickpeas / split -
  • 5 nochilies Red -
  • 2 noCurry leaves -
  • 25 gmsCoconut grated or thinly sliced -
  • 1 pinchAsafoetida Hing / -
  • tamarind Piece of
  • 1/2 tspSalt -
  • 1 tspGhee or oil -
  • 1/4 tspMustard seeds -
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Steps

5 mins
  1. 1

    In a small grinder, add the roasted masala, grated coconut Put, hing, salt, tamarind and enough water to grind the chutney to a smooth paste. Pour the chutney into a serving bowl

  2. 2

    In a ladle or a small kadai, heat oil and add the mustard seeds. When the mustard seeds start to splutter, remove the ladle/kadai from the flame and add the mustard seeds to the chutney.

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Mamatha Rao
Mamatha Rao @cook_7818437
on November 24, 2014 16:00
Bangalore
I’m a confirmed cook-aholic and am happiest when in the kitchen cooking up a storm!I am into food photography, food styling, writing recipes and content writing. Currently I am creating recipes and food images for delightfoods.comI enjoy cooking for others and have started food blogging to share my recipes.My expertise is in Indian vegetarian cooking and includes cuisines from Mangalore, Mysore- Karnataka, Kerala, Rajasthan, Punjab, Gujarat…and some continental food. Though vegetarian food is my forte, I do cook meat dishes too!Feel free to leave any questions or comments on the blog or you can email me at curryleaf.tavern@gmail.com
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