Name: Roasted Split Bengal Gram Chutney recipe by Zeenath Fathima at BetterButter
Cook time: 8 min
Total time: 8 min
Yield: 6
Ingredients: Roasted chana dal or bengal gram or split bengal gram about 8 tbsp; Grated or dessicated coconut 3 tbsp; Green chillies 2 or 3; Salt to taste; Water 3 to 4 tbsp; For the tempering... you need; Mustard seeds a tsp; oil 2 tbsp; Curry leaves few; Dry red chillies 2 or 3

ABOUT Roasted Split Bengal Gram Chutney RECIPE

A quick and an easy peasy chutney that goes well with Idlis, Dosas and Uttappam. It can be made instantly without much effort. Also called as chana dal or dalia or putana dal. It is not to be mistaken with broken wheat or daliya.

Ingredients Serving: 6

Roasted chana dal or bengal gram or split bengal gram about 8 tbsp
Grated or dessicated coconut 3 tbsp
Green chillies 2 or 3
Salt to taste
Water 3 to 4 tbsp
For the tempering... you need
Mustard seeds a tsp
oil 2 tbsp
Curry leaves few
Dry red chillies 2 or 3

Instructions

Grind the dal along with all the ingredients listed into a smooth paste adding water as required. Do not add much of the water or else it becomes watery.
For the tempering.. heat the oil and add the mustard seeds. Let them splutter well.
Next is to add the curry leaves and let them become little crisp
Add this hot tempering to the dal mix and give it a good stir.
Serve it as desired. Can keep refrigerated for upto 4 days.

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