Chana Dal Chutney, also known as Kadle Bele Chutney in Karnataka, is a popular side dish made from split chickpeas (bengal gram), coconut, garlic, red chilies, and tamarind. This flavorful chutney pairs wonderfully with South Indian breakfasts like idli, dosa, and uttapam.
Chutneys are a staple of South Indian cuisine, with many varieties such as coconut chutney, peanut onion chutney, and onion tomato chutney. If you're bored with these, give this chana dal chutney a try. It is also known as kadale bele chutney in kannada.
I first tasted this chutney at friends place, and i loved the taste very much. I tried it at home, and it was a super hit, and everyone loved it. It goes well with all South Indian tiffin (breakfast) items like idli, dosa, and vegetable paniyaram.
The main ingredients of chana dal chutney are chana dal and coconut. Red chilies are added to provide spiciness to the chutney.
Check out more Chana dal recipes, you may love
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Chana Dal Chutney Ingredients
- Chana Dal - Also known as split chickpeas (bengal gram lentils). This is the star ingredient for making this chutney. Make sure to roast it for the chutney.
- Coconut - Use freshly grated coconut for the best flavor. You can also use frozen coconut, just make sure to thaw it before using.
- Garlic - use fresh garlic for the best flavor.
- Curry Leaves - Enhances the flavor, do not skip adding it.
- Dried red chilies - Use dried red chilies to add heat to the chutney. If you don't have them, you can substitute with red chili powder.
- Tamarind - adds tanginess to the chutney. If you don't have it, you can use store-bought tamarind paste, or substitute it with lemon juice or yogurt.
- Tempering - I used oil, mustard seeds, urad dal, curry leaves, and red chilies.
If you want to learn more about legumes, check out detailed guide on Indian Pulses - A detailed guide to lentils, beans, and peas.
How to Make Chana Dal Coconut Chutney
Heat 1 tablespoon of oil in an iron skillet and roast ¼ cup chana dal on a medium-low flame till the dal turns golden brown. Remove and let it cool down.
Then add 4 dried red chilies, 1 stalk curry leaves, 3 garlic cloves, and saute until the red chilies puff up. Cool completely.
Transfer the sauteed ingredients into a blender and add ¼ cup fresh shredded coconut, 1 small marble-sized 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 ½ teaspoon mustard seeds, ½ teaspoon urad dal, and allow the mustard to crackle and urad dal to turn light brown.
Then add 1 dried red chili, 1 pinch of hing, 1 stalk of curry leaves, and saute for a few seconds. Pour over the chutney and mix it well.
Enjoy chana dal chutney with dosa or idli.
Serving Suggestions
You can serve this chana dal coconut chutney with any South Indian breakfast items like idli, neer dosa, vegetable paniyaram, or paneer uttapam.
Variations & Notes
- Always sauté the chana dal on a medium-low flame to prevent it from burning and ensure even cooking.
- You can also add air fryer roasted peanuts for a nutty taste.
- 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 a little lime juice or amchur powder.
- You can skip the garlic and replace it with a pinch of hing (asafetida).
Storage Suggestions
You can store this dal chutney in an airtight container for up to 2-3 days in the refrigerator.
Tip. While grinding, be careful not to add too much water if you plan to store the chutney for several days. More moisture can cause the chutney to spoil faster.
More Indian Chutney Recipes
Chana Dal Chutney (With Coconut)
Ingredients
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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