Chana Dal Chutney Recipe
Chana Dal Chutney, a classic South Indian side dish, is both flavorful and fiery. Made from roasted gram dal (also known as Pottukadalai or Dalia Dal), this chutney pairs perfectly with various South Indian Tiffin or breakfast items like Dosas, Uttapams, and Aval. Known for its spicy kick and depth of flavor, this chutney can be served both as a wet or dry condiment.
The unique combination of roasted chana dal, fresh coconut, dry red chilies, and a few other aromatic ingredients make this chutney a delightful addition to any meal. Whether you enjoy it as a dip or a spread, it brings a wonderful zing to your taste buds. Best enjoyed fresh, it can also be stored in the fridge for a few days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Roasted Gram Dal (Pottukadalai) | 1/4 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Dry Red Chillies | 6-7 |
| Curry Leaves | 2-3 sprigs |
| Asafoetida (Hing) | A pinch |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Tamarind Paste | 2 teaspoons |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time
15 minutes
Cook Time
10 minutes
Instructions
-
Heating the Oil
Place a pan on medium heat and add 1 tablespoon of oil. Let the oil warm up before adding the roasted chana dal (Pottukadalai), a few curry leaves, and dry red chilies. -
Sautéing
Sauté the ingredients for 2 minutes on medium flame, stirring occasionally. This helps to release the flavors of the curry leaves and red chilies. -
Adding Coconut
Add the freshly grated coconut to the pan. Stir continuously for 1 minute, until the coconut is lightly toasted, absorbing all the rich flavors from the dal and spices. -
Grinding to Paste
Remove the pan from the heat. Let the mixture cool slightly, then transfer everything to a mixer jar. Using just enough water, grind the ingredients to a smooth paste. Be mindful not to make it too runny; only add water as needed to help with the grinding process. -
Seasoning
Add salt and tamarind paste to the ground mixture. Pulse the chutney a few times until everything is well combined. Taste and adjust the salt as per your preference. -
Preparing the Tadka
In a separate small pan, heat a little oil and add mustard seeds. When they start to crackle, add a few curry leaves and a pinch of asafoetida (hing). Allow the spices to crackle and crisp up, releasing their fragrance. -
Serving
Pour the hot tadka over the chutney and mix it well. The final touch adds a burst of flavor and enhances the chutney’s aroma.
Serving Suggestions
This spicy and aromatic Chana Dal Chutney goes wonderfully with various South Indian breakfast dishes such as:
- Aval (Poha) Dosa
- Tomato Uttapam
- Carrot Onion Uttapam
It can also be paired with Idlis, Medu Vadas, or even simple rice dishes.
Allergen Information
- Contains coconut, which may cause allergic reactions in some individuals.
- May contain traces of mustard seeds.
Note: Ensure to check for any allergies to specific ingredients, particularly if you are making the chutney for a large gathering.
Dietary Preferences
- Vegetarian
- Can be made gluten-free by ensuring all ingredients are certified gluten-free.
- Suitable for vegan diets if you avoid ghee or substitute it with oil.
Advice
Chana Dal Chutney is naturally spicy, thanks to the dry red chilies, but you can adjust the spice level based on your preference by adding or reducing the number of chilies used. For a richer taste, you can roast the chana dal slightly longer until golden brown. If you’re storing the chutney, keep it in an airtight container in the refrigerator, and use it within 3-4 days for the best flavor.
If you prefer a less spicy version, you can use fewer dry red chilies or substitute them with milder varieties. Enjoy this chutney with your favorite South Indian breakfast or as a delicious dip to complement other meals.
Conclusion
Chana Dal Chutney is an exquisite South Indian delicacy that is quick and easy to prepare. Whether served with dosas, idlis, or even rice, its vibrant flavors add a refreshing, spicy element to your meal. Rich in nutrients from roasted gram dal and fresh coconut, this chutney also offers a unique taste of South Indian cuisine that you’ll want to enjoy time and time again.
