In This article Explained quick and flavorful South Indian-style Chana Dal (Bengal Gram) chutney that pairs perfectly with idli, dosa, or rice.
Ingredients
Chana Dal: 1 small bowl
Ginger: 1/2 inch piece (finely chopped)
Green Chillies: 2 to 3 (adjust to taste)
Water: As needed for consistency
Salt: To taste
For Tempering (Tadka):
Cooking Oil
Mustard seeds (Rai)
Dry red chillies
Curry leaves
Red chilli powder (optional, for color)
Preparation Steps
1. Roasting the Dal
Clean the Chana Dal with a cloth.
Dry roast the dal in a pan on low flame without any oil.
Continue roasting until the color changes slightly and it releases a nutty aroma.
Remove from heat and let it cool completely.
2. Grinding
Transfer the cooled dal to a mixer jar.
Add chopped ginger and green chillies.
Pro Tip: Grind the mixture dry first before adding water. This ensures a much finer paste and prevents the chutney from being grainy.
Add water gradually and grind again until you achieve a smooth consistency.
3. Seasoning
Transfer the paste to a bowl.
Adjust the consistency with a little more water if it is too thick.
Add salt according to your taste and mix well .
4. Preparing the Tadka (Tempering)
Heat oil in a small tempering pan.
Add mustard seeds, dry red chillies, and curry leaves.
Optional: Add a pinch of red chilli powder for extra color and spice
Pour the hot tempering over the chutney and mix.
Conclusion
The chutney is now ready to serve! It is described as a very tasty alternative to standard vegetable side dishes and is highly recommended for its quick preparation and savory flavor.
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