Soaked bengal gram chana dal chutney

Bhijavlelya Harbhara dalichi chutney

Soaked bengal gram dal or chana dal chutney is my mother's recipe.

This harbhara dal chutney is simple and easy to make.

You can serve it for breakfast or lunch. Chana dal chutney may be served as a main accompaniment to Idli, Dosa, Poori, Uttappa, chapati, thalipit, plain rice and also as a spread for vegetable sandwiches.

You may make variations in color and taste by adding green chilies and coriander leaves or reddish chutney with red chilies.

There is not only change in color but in taste too. One thing is for sure, every chutney recipe makes your meal yummier.

Generally green chilies and coriander leaves(cilantro) are used for this chutney which gives it a lovely green color.

How to make soaked bengal gram - chana dal chutney

Main ingredients for soaked bengal gram - chana dal chutney

green chilies

Ingredients for chutney for 2-3 persons

Chana dal - 1/4 cup
Green chilies - 2, less or more according to taste
Fresh Ginger - a small piece
Salt - ½ teaspoon or according to taste
Lime juice - 1 teaspoon or green mango pieces

Optional ingredients

Sugar - ¼ teaspoon or according to taste
Garlic - 2-3 cloves
Fresh grated coconut - 1 tbsp

Ingredients for tadka / tempering

Vegetable oil - 1 1/2 tsp
Mustard seeds - rai - 1/4 tsp
Cumin seeds - jeera - 1/4 tsp
Asafetida - hing - a pinch

1. Take chana dal in a bowl. Add some water and wash it well.

2. After washing, add water to just cover chana dal. Soak chana dal for 2 to 3 hours.

3. After it is soaked, drain the dal and keep the water aside. We may use this drained water while grinding if necessary.

Preparation Method:

Add drained dal, green chili, ginger, salt, sugar and garlic(if using) in a small grinder and grind to paste(not too fine). Add a little water if needed while grinding.
Take out the ground paste in a bowl and add lime juice. Mix well.
Taste and if necessary, add more salt/sugar/lime juice according to your taste .

For Tempering / tadka

Heat oil in a small pan, add mustard seeds and cumin seeds.
When they stop spluttering, add a pinch of asafetida. Fry for a few seconds. Take off flame. Let cool a little.
Add the tadka to chutney. Mix well.

Soaked Chana dal chutney is ready to serve and eat.

Tip :

You can also add 2-3 garlic cloves to the mix. It goes very well with Dosa and Uttapam. If making as an accompaniment for idli, I omit garlic.
You can also use this dal chutney as a sandwich spread. Do not add water if you are using for sandwich.
This chutney is usually served with Rava Idli , Uttappam Dosa Poori .
You may add grated green mango or pieces instead of lemon juice during early summer months when green mangoes are available.