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Home » Recipes » Sauces, Chutneys & Dips

Chana Dal Chutney | Kadale Bele Chutney

Aug 4, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

chana dal chutney served in a bowl with tempering on the top

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.

step to roast chana dal in a pan collage

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.

step to grind the chutney with coconut collage

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.

step to prepare the tempering for the chutney collage

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 the 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, ensure not to add too much water if you want to store it for more days. More moisture means this chutney will spoil faster.

More Chana Dal Recipes

  • Chana Dal Fry
  • Lauki Chana Dal
  • Chana Dal Payasam
  • Chana Dal Chutney Powder

More Chutney Recipes

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  • Onion Tomato Chutney
  • Red Bell Pepper Chutney
  • Walnut Chutney
  • Onion Chutney
  • Raw Mango chutney
  • Tomato Chutney
Tried this recipe?Don’t forget to give a ★ rating below
chana dal chutney served in a bowl with tempering on the top

Chana Dal Chutney

Bhavana Patil
Chana Dal Chutney also known as Kadale Bele Chutney in Karnataka is a popular side dish prepared using the roasted chana dal, coconut, garlic, red chilies, tamarind.
4.75 from 4 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 124
Course: Side Dish
Cuisine: South Indian
Diet: Vegan
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • ¼ cup chana dal
  • ¼ cup shredded coconut fresh/frozen
  • 4 dried red chili
  • 1 stalk curry leaves
  • 3 cloves garlic optional
  • 1 small marble size tamarind
  • 1 tablespoon oil
  • salt to taste
  • water as required for grinding

For Tempering

  • 1 tablespoon oil
  • ½ teaspoon mustard
  • ½ teaspoon urad dal
  • few curry leaves
  • 1 dried red chilli  (broken)

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).
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 124kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 10mgPotassium: 31mgFiber: 3gSugar: 1gVitamin A: 49IUVitamin C: 11mgCalcium: 28mgIron: 1mg
Keyword chana dal chutney, dal chutney
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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