A flavorful accompaniment for your meal or to idli,dosa.Soaked chana dal chutney is an answer to craving for chutney with rustic flavor.
Indian cuisine indeed is a rich one with abundance of flavors and aroma.Right after curry I feel chutneys are something which can be found to be made in variety of ways .we Indians having most tantalizing taste buds never get satisfied with just a spicy curry to accompany our parathas or steamy rice. A tablespoon of any sharp flavored chutney is just so much needed to complete Indian platter. These chutneys can be used like a dip like Kairi chutney or even can be dry like Peanut dry chuney.
Yeah chutneys can be made with any of the veggies,fruits,greens or with curd. Chutney made with lentils is nothing new to this chutney fraternity. These lentil chutneys are so versatile to go with any of your meal. Coming to chana dal chutney ,so many ways and procedures are there to make this chutney. Most common chana dal chutney is roasted chana dal chutney which requires no introduction in south Indian meal.
The chana dal chutney that I am going to share with you is maharashtrian style chana dal chutney which involves soaking chana dal in place of roasting. This chutney has that unique rustic flavor as dal is purely uncooked just soaked and ground with spices.I have been grown having this chutney and I completely adore its uncooked flavor.
- Chana dal 1/4 cup
- Yogurt 3 tbsp
- Green chilies 1
- Fresh Ginger 1 cm piece
- Garlic crushed ½ tsp
- Salt as per taste
- For tadka
- Oil 1 tbsp
- Cumin and mustard seeds 1tsp
- Dried red chilies ½
- Curry leaves 5-6
- Asafetida a pinch
- Soak chana dal in enough water for 2-3 hrs.
- Drain water out of dal ,add all other ingredients except tadka ingredients.
- Blend the mix to little coarse consistency.
- Heat a pan with oil and temper it with cumin and mustard seeds .once it gets spluttered ,add asofoetida,curry leaves and chills.
- Add this tadka to the blended mix and stir well.