CHANA DAL CHUTNEY

We make varieties of chutney for idli, dosa.  This chutney is dedicated to my friend's periyamma who used to make it along with phulka.  The hot phulkas made in coal is very delicious along with this chutney.  I cherish the memory of this dish even now though it has been more than 40 years have been passed.

In fact I learned to make chapati from her at the age of 12.  She always used to invite me to have this dish whenever she makes it, normally once in a week, as after learning to make chapati, I used to help her out to prepare the same as she was very old.

Now let us look at the recipe now:

Author: Raji Ramakrishnan

Cuisine: Indian

Category: Chutney recipes

serves: 2

Ingredients:

2 tbsp chana dal

1/4 cup coconut

1-2 red chilli

small piece of ginger

few curry leaves

salt

1 tsp oil

Tempering:

1 tsp oil

1 tsp mustard seeds

hing powder

1 tsp urid dal

few curry leaves

1 red chilli broken.

Method:

1.  Wash and dry roast the curry leaves. do not burn.  when you press with your hand, it should break.

2.  Heat oil in kadai.  fry the chana dal to golden brown in colour, fry the red chilli too.

3.  Add to the coconut, add ginger, curry leaves, salt and grind to a coarse chutney or smooth chutney  with little water as you wish.

4.  Temper with the ingredients mentioned above and serve with phulka, idli, dosa.

Note:  If you wish, can add bit of tamarind piece. Add water according to the consistency required. Increase spice level according to your requirement.

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