Chana Dal Chutney is quick chutney that is made with roasted bengal gram, coconut, herbs and spices. The Dal Chutney recipe is vegan, gluten-free and pairs well with most South Indian breakfast dishes like Idli, Dosa, Medu Vada and Uttapam.
Take chana dal, grated coconut or desiccated coconut, green chilies, ginger and salt as required in a chutney grinder jar or a small blender.
Add 4 to 5 tablespoons water and grind to a smooth and fine consistency.
Remove the chutney in a small pan or bowl.
In another small pan or tadka pan, heat oil. Keep heat to a low.
Add mustard and allow them to crackle.
Then add the curry leaves.
Sauté on low heat till the curry leaves become crisp.
Pour the entire tempering ingredients together with the hot oil into the dal chutney.
Stir to mix very well. Serve roasted chana dal chutney with idli, medu vadai or dosa or any South Indian tiffin breakfast.
Notes
Do not use rancid roasted chana dal and make sure they are within their expiry date.
Add less or more green chillies depending on the spice and heat levels you prefer.
You could swap green chillies with dry kashmiri red chillies. Remove the seeds from the red chillies before grinding them with the rest of the ingredients.
The recipe can be easily scaled to make for more servings.