Chana Dal chutney is a rustic flavoured chutney made using roasted chana dal and desiccated coconut powder. Chana Dal is also known by other names like split chickpeas, bengal gram, daria dal or dahlia. This chutney goes really with South Indian food items like Dosa, Idli, Uttapams etc.
In this chana dal chutney recipe I have used desiccated coconut powder. You can also use fresh grated coconut. This recipe is also vegan as it contains no ingredients from animal origin. So if you are searching for vegan chutney recipe your search ends here.
Hope you would like the recipe!!
For Coconut chutney or Onion-Tomato chutney recipe, click here.
List Of Ingredients: (Serves 3-4)
- Roasted Chana Dal (Split Chickpeas)-6 tbsp
- Desiccated Coconut Powder-2 tbsp
- Green Chillies-2
- Ginger paste-1/2 tsp
- Lemon Juice- 1tbsp
- Salt-1 tsp (to taste)
- Kashmiri Mirch- 1/2 tsp (or 1 Dried Red Chilli)
- Water-5 to 6 tbsp
For Tempering
- Cooking Oil-1 tsp
- Mustard Seeds-1/2 tsp
Steps To Prepare:
Step1:
Add roasted chana dal, desiccated coconut, green chillies, ginger paste, lemon juice, salt and kashmiri mirch in a chutney jar.
Step2:
Add water to the above ingredients. Start blending to form smooth paste. Add some more water if required.
Step3:
Transfer the chutney in a bowl. Keep it aside. In a small pan, heat oil and add mustard seeds to it. When the seeds start to crackle switch off the flame and pour it over chutney.
Enjoy this chutney with your Dosa or Idli!! Here I am enjoying it with hot and fresh Moong Dal Cheela.
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