Roasted Chana Dal Coconut Chutney Recipe / Bengal Gram and Coconut Chutney.
Chutneys are quite an essential side dish for some breakfast dishes. We are used to having many varieties of chutneys. The list is endless. This Roasted Chana Dal Coconut Chutney is totally different from other chutneys and it is very easy to make and you can get it done within ten or fifteen minutes.
Since it is an essential side dish which goes well with some breakfast dishes like Idli, Dosa, Uthappam, Ghee roast and snacks like uzhunnuvada, parippuvada etc., You would never get complete satisfaction of having dosa or idli without this tasty chutney.
This Chana Dal Coconut Chutney is my first recipe in the coconut related chutneys. Because the word coconut comes to our mind suddenly whenever we encounter with the word chutney! Am I right? How come I didn’t add even a chutney recipe which is having coconut as one of the ingredients till the date!! I have checked my categories named, ‘Chutneys and Dips’. Two chutneys are there,Tamarind Chutney and Coriander Chutney.. So this is the third chutney recipe. Missed adding the nadan coconut chutney that we always take with idli and dosa. Hopefully it would be coming up soon.
When I started writing for this recipe, you know, the first thought came to my mind is our eating out in many restaurants of Kerala during our vacation there. We have to travel up and down from Cochin to Maramon to Trivandrum and vice versa. In between we are forced to and love to dine from different restaurants and I remember how we indulge in having this delicious favourite idli, dosa, masala dosa, puri along with different chutneys and sambar from Kerala restaurants. There is a difference in our taste buds too. I am not that a fan of sambar like Reji, but love the taste of different kinds of chutneys along with vada, idli, dosa etc., Hey, I will get vacation from school in another couple of weeks.. So when packing for the vacation this journey attracts me the most..
Chana dal is very delicious and nutritious. It is highly protein filled and so tasty too!! It is fibre rich. It lowers cholesterol. Most of the time we make coconut chutney as a side dish for idli, dosa etc for our breakfast, right? Try out a bit different one next time with the healthy chana dal from the lentil family. This chutney is one of the tasty chutneys of South India.
This recipe requires fresh coconut to get the real authentic taste. The ratio of coconut and chana dal is 1 : ½. That means, for 1 cup of fresh coconut, we use ½ cup of chana dal. Here, roasted chana dal and coconut along with dried red chillies are ground and then seasoned with mustard, shallots and curry leaves.
So, here goes the recipe of Roasted Chana Dal Coconut Chutney.
Preparation Time: 5 minutes
Cooking Time: 2 minutes.
Ready in 7 minutes!
Ingredients for Roasted Chana Dal Coconut Chutney:
½ cup Chana Dal / Bengal Gram
1 cup Grated Coconut
3 Dry Red Chillis
2 sprigs of Curry Leaves
1 1/2 tsp. Tamarind Pulp
1 tbsp. Coconut Oil
1 tsp Mustard Seeds
2 Shallots chopped
1 sprig of Curry Laves
Salt to taste
How to Make Roasted Chana Dal Coconut Chutney:
Heat a pan and dry roast chana dal for a couple of minutes or until slightly reddish in colour. Next add the freshly grated coconut and dry roast it for another couple of minutes. Then add dry red chillies followed by curry leaves and sauté it.
Remove from the stove and let it rest for few minutes before grinding. Transfer it to food processor or a blender and blend to powder. Add in salt and tamarind paste and give it a few pulses. Add ½ cup of water to this or as per the consistency you want and grind again for few seconds to get a thick fine paste.
Heat oil on medium heat in a pan and add mustard seeds. When it splutters, add shallots. When the shallots turn golden brown in colour, add curry leaves and mix it. Turn off the stove. Pour the ground coconut chana mixture to this fried seasoning and mix well. Add salt if it needs more. Then add water as per your required consistency and mix well. Let it cook till the chutney gets warm through. Remove from the stove and pour in to a serving bowl. The roasted chana dal coconut chutney is ready to serve now with dosa, idli, uthappam or masala dosa etc.,
My Recipe Notes on Roasted Chana Dal Coconut Chutney:
1. If you don’t have fresh coconut, you can use desiccated coconut or dried coconut pieces. In such case you don’t get the real taste of this chutney. If you are using frozen coconut, thaw it and it should be in room temperature before working on it.
2. You can even skip seasoning this chutney. Without seasoning also this Chana Dal Coconut Chutney tastes great.
3. If you want your chutney to look slight red in colour, add only red chillies or paprika and don’t add green chillies.
4. This Chana dal Coconut chutney tends to become thick. So add required amount of water while grinding.
5. If you want to keep this chutney for long, pour in a thin layer of coconut oil on top and store in the air tight container.
Stagewise Pictures of Roasted Chana Dal Coconut Chutney:
Serve Roasted Chana Dal Coconut Chutney with Idli, Dosa, Uthappam etc..
Happy Cooking n` Bon Appetit
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ചന ദാൾ കോക്കനട്ട് ചട്നി.
Chana Dal Coconut Chutney.
Chana Dal Coconut Chutney is a superb side dish to incorporate all the goodness of coconut and the pulse Chana dal. This chutney can be made as an instant side dish for Indian breakfast like Idli, Dosa, Uthappam, Masala dosa etc.,