Chana Dal Chutney is quick chutney that is made with roasted bengal gram, coconut, herbs and spices. The Dal Chutney recipe is vegan, gluten-free and pairs well with most South Indian breakfast dishes like Idli, Dosa, Medu Vada and Uttapam.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 2
  • Category: Condiment, Side Dish
  • Cuisine: South Indian

Ingredients

  • 5 tablespoons roasted chana dal ((roasted hulled bengal gram or daria dal or bhuna chana dal))
  • 2 tablespoons fresh grated coconut (or desiccated coconut)
  • ½ inch ginger (- chopped, optional)
  • 2 to 3 green chilies (or 1 to 1.5 teaspoon chopped green chilies - add chillies as needed)
  • 4 to 5 tablespoons water
  • salt (as required)
  • ½ tablespoon oil (- sesame oil, sunflower oil, peanut oil or any neutral flavored oil)
  • ½ teaspoon mustard seeds
  • 5 to 6 curry leaves

Method

  1. Take chana dal, grated coconut or desiccated coconut, green chilies, ginger and salt as required in a chutney grinder jar or a small blender.
  2. Add 4 to 5 tablespoons water and grind to a smooth and fine consistency.
  3. Remove the chutney in a small pan or bowl.
  4. In another small pan or tadka pan, heat oil. Keep heat to a low.
  5. Add mustard and allow them to crackle.
  6. Then add the curry leaves.
  7. Sauté on low heat till the curry leaves become crisp.
  8. Pour the entire tempering ingredients together with the hot oil into the dal chutney.
  9. Stir to mix very well. Serve roasted chana dal chutney with idli, medu vadai or dosa or any South Indian tiffin breakfast.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.