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Chana Dal chutney makes a good accompaniment with idli, dosa, gundapongal and even hot, steamed rice. Bengal gram chutney is easy to prepare. A few ingredients from the pantry, a little of your time and your chutney is ready.

What is chutney ?

Chutney is an integral part of lunch/ thali  in Indian cuisine. It is one of the essentials in any South Indian home as the breakfast mainly comprises of idli and dosa. Chutney is an accompaniment made by roasting chilli, coconut, along with lentil or vegetables and a few other substances with a seasoning over it.  It is spicy and makes a good accompaniment with any meal.

Different kind of chutney

Different varieties of chutney are prepared as the need for different dishes arises each day. Making a chutney is less cumbersome. It make a good accompaniment with hot steamed rice and a dollop of ghee. Using peels of vegetables to make a chutney  conserves the waste. One is not deprived of the nutrients that are usually lost by throwing in garbage. I have shared orange peel chutney and ridge gourd chutney earlier.

The other chutney variety shared earlier are raw tomato chutney, sonth chutney,  green chutney,  gongura chutney, mint chutney

Today, I am sharing a chutney made using Chana Dal. Bengal gram chutney pairs well with idli, dosa or gundapongal. One can use it with hot steamed rice too. It is quite common in many parts of Karnataka to eat chutney and rice.

bengal gram chutney

Bengal gram chutney recipe:

Ingredients:

• 1+1  teaspoon oil
• 4 red chilli
• 2 tablespoon bengal gram
• a few curry leaves
• 1 table spoon coconut
• 1onion
• 1 tomato
• little coriander
• tamarind
• salt

For seasoning:

• 1 teaspoon oil
• 1/2 teaspoon mustard seed
• a little asafoetida
• a little turmeric powder

Method:

• Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
• Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
• At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
• Finally, add salt and tamarind to it, give a final pulse.
• Put the chutney in a bowl.
• Make seasoning, pour it over the chutney and serve.
  

  About the group:

  This post is part of Shhh Secret Cooking Group. Priya Vijayakrishnan suggested the theme.as Chutney.  I liked her kunukku paniyaram and bookmarked it to try. She is also my partner for this month and the secret ingredients given are curry leaves and tamarind. I gave urad dal and turmeric, she has made raw mango chutney, known as mango thogayal.

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Bengal gram chutney