Chana Dal Chutney, known as Kadale Bele Chutney in Karnataka, is a popular side dish recipe prepared using roasted chana dal, coconut, garlic, red chilies, tamarind and goes well with South Indian breakfasts like Idli, Dosa, etc.
How to Make Chana Dal Chutney
Heat 1 tablespoon of oil in an iron skillet and roast chana dal on a medium-low flame till the dal turns golden brown. Remove and let it cool down.
Then add dry red chilies, curry leaves, garlic, and saute until the red chilies puff up. Cool completely.
Transfer the sauteed ingredients into a blender and add shredded coconut, tamarind, and salt. Add water as required and blend to make a smooth paste.
Now for tempering, heat a pan with a tablespoon of oil, add mustard seeds, urad dal, and allow the mustard to crackle and urad dal to turn light brown.
Then add red chili, hing, curry leaves and saute for a few seconds. Pour over the chutney and mix it well. Enjoy chana dal chutney with dosa or idli.
What to Serve with Chana Dal Chutney
Serve Chana Dal Chutney with any South Indian breakfast items like idli, dosa, or uttapams.
Variations & Notes
- Always saute the chana dal on medium low flame to prevent it from burning.
- Adjust the spice according to your preference. You can also use green chili instead of red chili to increase the heat.
- If you dont have tamarind replace it with little lime juice or amchur powder.
- You can skip the garlic and replace it with a pinch of hing (asafetida).
How long can I store this Chana Dal Chutney?
You can store this dal chutney in an airtight container for up to 2-3 days in the refrigerator.
Tip. While grinding, make sure not to add too much water if you want to store it for more days. More moisture means this chutney will spoil faster.
More Chutney Recipes
Chana Dal Chutney
Ingredients
Measuring cup used 1 cup = 250 ml
Instructions
- Heat 1 tablespoon of oil in an iron skillet and roast chana dal on a medium-low flame till the dal turns golden brown. Remove and let it cool down.
- Then add dry red chilies, curry leaves, and garlic and saute till the red chilies puff up. Cool completely.
- Transfer the sauteed ingredients into a blender and add shredded coconut, tamarind, and salt. Add water as required and blend to make a smooth paste.
- Now for tempering, heat a pan with a tablespoon of oil, add mustard seeds, urad dal, and allow mustard to crackle and urad dal to turn light brown.
- Then add red chili, hing, curry leaves and saute for few seconds. Pour over the chutney and mix it well. Enjoy chana dal chutney with dosa or idli.
Notes
Variations & Notes
- Always saute the chana dal on a medium-low flame to prevent it from burning.
- Adjust the spice according to your preference. You can also use green chili instead of red chili to increase the heat.
- If you dont have tamarind replace it with little lime juice or amchur powder.
- You can skip the garlic and replace it with a pinch of hing (asafetida).
Nutrition
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