Chana Dal chutney is a great fix when you are pressed for time early morning. And all it takes is just less than 10 minutes ! Chana dal tends to get thick so you need to keep the water ratio in mind while grinding. So here is a very quick and easy chutney that goes well with dosa / Idli / Uttapam and even with vadas.
1/2 cup Roasted Chana dal
A green chilly (according to how hot you want your chutney to taste)
4 tbsp Coconut, grated
1 tbsp Ginger, chopped
Water to grind the chutney (add little by little till you get your kind of consistency)
Salt to taste
Sugar to taste
To temper the chutney:
8-9 Curry leaves
1/2 tsp Urad dal
1/2 tsp Mustard seeds (raai)
A small pinch of Asafetida
A dry Red chili
1/2 tbsp Oil
In a mixer grinder, add roasted chana dal, coconut, green chili, ginger, salt and sugar and add very little water to this mixture grind them to a fine paste.
Take the lid off and check if you need more water, add little water at a time and grind the mixer once again. I like my chutney to be little coarse but if you like you can grind to fine paste.
Do check the seasoning and consistency. Keep aside your chutney is ready for tempering !
Heat oil in a tadka pan to smoking point and add the dry chili, mustard seeds (let them crackle), urad dal, asafetida in the mentioned order and turn off the gas. Immediately add curry leaves. Add the tempering into the chana dal chuteny and serve it fresh with soft, fluffy idlis or with dosa. I served mine with mixed uttapams.
- While grinding adjust the salt / Chilly according to your taste. My spice quotient is little high so I added 2 chilies.
- To calm down the spiciness you may add little melted ghee in the chutney.