Chana dal PEANUT chutney
CHANA DAL PEANUT CHUTNEY
INGREDIENTS
- Chana dal – ¼ cup
- Peanut – 2 tbsp
- TAmarind – a tiny piece
- Grated coconut – 2 tbsp
- Red chilli 3 or 4 or as per taste
- Oil to roast the dal – 2 tsp
- Oil to temper the chutney – ½ tbsp
- Mustard seeds + urad dal – 1 tsp
- Curry leaves – few
- Asafoetida – a generous pinch
- Garlic – 2
- Jaggery – 1/2 tsp [ optional ]
- Salt to taste
METHOD
Heat oil in a pan and roast the red chilli , remove and keep aside.
In the same pan roast the chana dal till golden , remove and keep aside . [ don’t burn ]
Fry the peanuts till golden .[don’t burn ]
Once the fried ingredients cool down , take it in a mixie jar with garlic + coconut + salt + jaggery + tamarind and grind it first without water into a pwdr .
Now a grind it into a fine paste by adding 1/2 or 1 cup water .
Heat ½ tbsp oil in another pan , add mustard seeds + urad dal and allow it to splutter.
Add curry leaves + asafoetida.
Add this tempering over the chutney and mix it . [ you don’t have to cook or boil the chutney ]
Serve as accompaniment with SouthIndian breakfast .
NOTES.
- Ingredients can be adjusted as per your taste.
- Tomato can be used for sourness instead of tamarind.
- Even coconut can be optional.
- You can omit peanut also.
For more tips on SouthIndian chutney refer to my recipe here :- Southindian coconut chutney recipe
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