Name: Spicy Kadele Bele Chutney / Chana Dal Chutney recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Chutney-; 5 tsp Chana Dal; 3-4 dry red gundu chilies {as per taste}; 3-4 sprigs curry leaves; 1/4 – 1/2 tsp hing; 1/2 tsp methi seeds; 1 tsp oil; 3/4 cup grated coconut; 1 small ball tamarind, soaked in 3/4 cup water; Tempering / tadka-; 1 tablespoon oil; 1 teaspoon mustard seeds; Pinch Hing; 2-3 dry red gundu chilies; 5-6 curry leaves

ABOUT Spicy Kadele Bele Chutney / Chana Dal Chutney RECIPE

A spicy and tangy dal based chutney which is power house of energy and taste. The play of flavours is wonderful. The dal is cooked dry. The chutney uses only minimal water by way of the soaked tamarind.

Ingredients Serving: 4

Chutney-
5 tsp Chana Dal
3-4 dry red gundu chilies {as per taste}
3-4 sprigs curry leaves
1/4 – 1/2 tsp hing
1/2 tsp methi seeds
1 tsp oil
3/4 cup grated coconut
1 small ball tamarind, soaked in 3/4 cup water
Tempering / tadka-
1 tablespoon oil
1 teaspoon mustard seeds
Pinch Hing
2-3 dry red gundu chilies
5-6 curry leaves

Instructions

Chana Dal Chutney-
Heat oil in a heavy bottom wok.
Add the chana dal, red chilies, curry leaves, hing and methi seeds. Roast over low heat until the dal turns a light pink. Do not brown.
Grind to a coarse powder {or a consistency you would like}
Squeeze and strain the tamarind. Add the coconut and tamarind water to the ground chana dal and mix well.
Season with salt.
Tempering / tadka-
Heat oil in a small saucepan. When hot throw in mustard seeds, followed by the hing and curry leaves. Fry over medium low until the leaves are crisp.
Add red chilies and turn off heat. Pour over the chutney.
Serve with idli, dosa or serve with fresh boiled rice.

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