Chana Dal Chutney Without Coconut | Red Chutney | with step by step description, photos & video. An easy and simple spicy condiment chutney made with chana dal or kadalai paruppu. Easy to make chutney & it does not require coconut & tamarind. Usually served with Mysore masala dosa & idlis. It hardly takes minutes to prepare. I am going to pair this chutney today with pooris.
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How to make chana dal chutney?
Chana Dal Chutney Without Coconut | Red Chutney | with step by step description, photos & video. Chutney recipes or condiment recipes are very common and a must dish for many Indians. We need some roasted chana dal/Bengal gram to make this chutney. I prefer to fry the regular chana dal in some oil till they are browned and then make the red chutney.
Chutney, prepared with channa dal, red chillis, onion, ginger, and garlic. This chutney does not have coconut nor tamarind in it. Adjust the spiciness by altering the number of red chilies used. I am adding Kashmiri red chilies here, for a blissful color. If you prefer more hot then add normal red chilies. And when it comes to consistency, I like to have it thicker as shown in the picture. Rather than diluting, this chutney tastes good this way. Lastly, if you prefer, do not forget to add the oil and mustard-based tempering to get the authentic taste. But I love the taste of this chutney before tempering.
Furthermore, if you prefer chutneys, check out my other chutneys collections here. Hope you would like it. Additionally, do check out my breakfast collections like idli, dosa, puttu, idiyappam, toasts & sandwiches too.
Chana Dal Chutney Without Coconut | Red Chutney |Course: ChutneyCuisine: IndianDifficulty: Easy
Chana Dal Chutney Without Coconut | Red Chutney | with step by step description, photos & video. Easy to make chutney & it does not require coconut & tamarind.
1 tbsp oil
2 tbsp chana dal
2 cloves of garlic
1/2″ inch size ginger
1/2 cup finely chopped onion
3 whole dried Kashmiri red chilies,
¼ tsp turmeric / Haldi
salt to taste
1/4 to 1/2 cup of water to grind
- Firstly, heat 1 tbsp oil in a frying pan.
- Further, add 2 tbsp chana dal & saute it to a light golden brown.
- Add in 2 cloves of garlic & 1/2″ inch ginger. Roast well.
- Then add in 1/2 cup of finely chopped onion & saute well until the onions turn translucent.
- Additionally, add in 3 whole dried Kashmiri red chilies & 1/4 tsp turmeric powder.
- Saute well until the chilies turn crisp.
- Switch off the flame & cool the mixture completely.
- Transfer it to the blender & add salt as required.
- Blend it to smooth paste, adding water as required.
- Finally, serve red chutney with Mysore masala dose or idlis or pooris.
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