Though I usually make this super spicy and delicious #chutney with coconut but since I am out of #coconut and it didn’t feel right to step out just for one coconut, I ended up using #chanadal and no doubt, it was perfect. This chutney goes really well with dosa, idli, upma etc. Check out the recipe below.
1 small onion, chopped
1 medium tomato, chopped
4 tbsp chana dal
4 to 5 dry red chillies
Salt to taste
oil as needed
Heat oil in a pan, add garlic and red chillies and fry for a few seconds (don’t let them turn brown). Now add onions and tomatoes to this and sauté till they turn soft. Keep the flame low. Once they are done, remove from stove and let it cool down a little. Now blend them along with chana dal in a mixer grinder (use little water) and make a fine paste. Lastly, prepare a #takda using mustard seeds, curry leaves and oil, add it to the chutney and mix. Ready.
I have used the roasted variety of chana dal (check pictures for details) which can be directly added to the mixer grinder.
If using the normal chana dal, add it to the oil before adding garlic and chillies and fry in low flame. Don’t let it turn brown.
You can also dry roast normal chana dal in a pan and then soak the dal in water for half an hour or so and then make chutney.
You can replace chana dal with coconut
in this recipe.
You can use green chillies as well but there would be a difference in colour.