Dal Chutney is an Indian condiment for many breakfast dishes and snacks. Chana dal Chutney is a very flavorful and tasty side dish that comes handy when you need change from regular chutneys. Easy way to make Dal Chutney Recipe is given here with step by step pictures and video.
Chana Dal Chutney is a healthy variation to the regular chutney for relishing with idli, dosa, uttapam and pongal. It is one of the quick fix either for breakfast or dinner.
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Dal Chutney
Dal Chutney is a quick to make side dish for idli dosa pongal etc. Chana Dal Chutney or Kadalai Paruppu Chutney as we call in tamil is one of my family staple recipe that I wanted to share here.
Chana Dal Chutney is called Kadale Bele Chutney in Karnataka and Kadalai Paruppu Chutney in Tamil Nadu.
I always look for more chutney recipes to pair up with idli dosa and this recipe I saw it in a amma’s handwritten cook book long back which I noted down and kept. Since then this has become our family favorite too.
There are many variations to this chutney like we can add coconut, tamarind, skip tomato replace red chillies with green chillies etc. This is one chutney that goes well with most breakfast dishes and also pairs up well with variety rice like coconut rice, lemon rice etc.
Dal Chutney Video
Dal Chutney Ingredients
- Chana dal – Roasting chana dal separately is important for great tasting chutney.
- Spices – Red chillies is used for spice and garlic gives nice flavor to this chutney.
- Others – Onion, tomato are used here for flavor and volume.
- Tempering – A basic tempering is done with oil, mustard seeds, and curry leaves.
Similar Recipes
How to make Dal Chutney Step by Step
1.To a pan add 1/2 tablespoon oil and heat it then add 4 tablespoon chana dal and 6 red chillies.
2.Roast it in low medium flame until golden brown, Remove to a bowl and set aside.
3.Add 1/2 tablespoon oil add 4 garlic cloves along with 1 medium sized onion(sliced).
4.Saute until onions turn transparent.
5.Add 1 big sized tomato (roughly chopped).
6.Saute until raw smell leaves and tomatoes turn mushy. Transfer to the bowl and switch off.
7.Cool down completely then add required salt and water.
8.Grind it to a smooth paste, add water to the mixer, rinse and add it.
9.Mix well to make chutney consistency. Check and adjust salt at this stage.
10.For tadka : Heat 2 tablespoon oil add 1 tablespoon oil, add 3/4 teaspoon mustard seeds let it crackle, then add curry leaves let it splutter. Switch off and remove.
11.Transfer tadka to the chutney.
12.Mix it well. Dal chutney or Chana dal chutney is ready!
I served it with soft oothapam.
Expert Tips
- Roasting red chillies along with dal avoids burning of them. Also roast in low medium flame.
- Roasting the lentils and constant stirring is needed for even browning.
- You can replace 6 red chillies with 4 green chillies.
- For a more different flavor you can add roast and add sesame seeds while grinding.
- You can add a 1 teaspoon tamarind for a tangy chutney.
- You can even add 1/4 cup coconut while grinding, this gives thickness and volume to the chutney.
- You can add a pinch of hing while tempering.
Serving & Storage
This chutney goes well with idli, dosa, pongal, paniyaram, oothapam, bajji, bonda etc. This chutney keeps well for a day in room temperature and 2 days in fridge.
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📖 Recipe Card
Dal Chutney Recipe | Chana Dal Chutney Recipe
Ingredients
- 4 tablespoon chana dal
- 6 small red chillies
- 1 medium sized big onion sliced
- 1 big sized tomato chopped roughly
- 4 cloves garlic
- 1 tablespoon oil
- salt to taste
- water as needed
To temper:
- 1 tablespoon oil
- 3/4 teaspoon mustard seeds
- a sprig curry leaves
Instructions
- To a pan add 1/2 tablespoon oil and heat it then add 4 tablespoon chana dal and 6 red chillies.
- Roast it in low medium flame until golden brown, Remove to a bowl and set aside.
- Add 1/2 tablespoon oil add 4 garlic cloves along with 1 medium sized onion(sliced).
- Saute until onions turn transparent.
- Add 1 big sized tomato (roughly chopped).
- Saute until raw smell leaves and tomatoes turn mushy. Transfer to the bowl and switch off.
- Cool down completely then add required salt and water.
- Grind it to a smooth paste, add water to the mixer, rinse and add it.
- Mix well to make chutney consistency. Check and adjust salt at this stage.
- For tadka : Heat 2 tablespoon oil add 1 tablespoon oil, add 3/4 teaspoon mustard seeds let it crackle, then add curry leaves let it splutter. Switch off and remove.
- Transfer tadka to the chutney.
- Mix it well. Dal chutney or Chana dal chutney is ready!
- I served it with soft oothapam.
Notes
- Roasting red chillies along with dal avoids burning of them. Also roast in low medium flame.
Roasting the lentils and constant stirring is needed for even browning.
You can replace 6 red chillies with 4 green chillies. - For a more different flavor you can add roast and add sesame seeds while grinding.
- You can add a 1 teaspoon tamarind for a tangy chutney.
- You can even add 1/4 cup coconut while grinding, this gives thickness and volume to the chutney.
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