With their sweet and nutty flavor, Chana Dal or Gram Dal are the most popular dal in India. They're made from splitting a small relative of the chickpea in half. They're a dull yellow and are renown for causing flatulence, which Indians try to counter by adding asafoetida to the dish.
This chutney can be had along with Dosa, Idli, Parantha, Bhajjis, Vada and if made with thick consistency can be used as bread spread.
Serves 3
Ingredients
1/2 Coconut, grated
1 tbsp Chana Dal
2 Dry Red Chillies
1 Green Chilli
1 pinch Asafoetida
1 very small ball of Tamarind
Salt to taste
2 tsp Oil
1/2 tsp Mustard seeds
Coriander leaves to garnish
Preparation
1. Roast Chana dal, red chillies and green chilli in a pan with 1 tsp oil.
2. Blend the roasted mixture along with grated coconut, tamarind and salt in a mixer. Remove in a bowl and keep aside.
3. Prepare the tempering by heating one 1 tsp oil and frying mustard seeds in it.
4. When mustard seeds start crackling, add the same to the mixture in the bowl.
5. Garnish with coriander leaves.
Note: Use red chilli and green chilli according to how spicy you want the chutney.
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