Name: Split Bengal Gram and Coconut Chutney recipe by Zeenath Fathima at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: FOR THE CHUTNEY ::::; Split gram dal 3/4 th cup roasted; Grated coconut 1 cup; Salt to taste; green chillies 3; Lemon sized tamarind; OR; Lemon juice 2 tbsp; For the tempering; Curry leaves a handful; Mustard seeds 1 tbsp; Chana dal or bengal gram 1 tbsp; Urad dal or white lentils 1 tbsp; Dry red chillies 3 to 4; oil 2 tbsp

ABOUT Split Bengal Gram and Coconut Chutney RECIPE

This is a versatile one. Goes well with any South Indian dish. It is crunchy and tangy. Use of lemon juice or tamarind makes it tangy, however if desired, add or skip it. The white split dal also called as dalia or putnalu along with freshly grated coconut makes this a delicious dip for any pakoras or bhajjis too. This can be stored for 4 days in the refrigerator.

Ingredients Serving: 6

FOR THE CHUTNEY ::::
Split gram dal 3/4 th cup roasted
Grated coconut 1 cup
Salt to taste
green chillies 3
Lemon sized tamarind
OR
Lemon juice 2 tbsp
For the tempering
Curry leaves a handful
Mustard seeds 1 tbsp
Chana dal or bengal gram 1 tbsp
Urad dal or white lentils 1 tbsp
Dry red chillies 3 to 4
oil 2 tbsp

Instructions

Roast the dal and grind all the ingredients listed under it.
Use water only if needed.
Heat the oil. Add both the dals and saute until nicely roasted.
Next add the mustard seeds and the curry leaves along with the dry red chillies.
Season the chutney with this tempering.
Mix well and serve.

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