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Spicy Kadele Bele Chutney / Chana Dal Chutney

May-09-2016
PassionateAboutBaking Rajpal
5 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Spicy Kadele Bele Chutney / Chana Dal Chutney RECIPE

A spicy and tangy dal based chutney which is power house of energy and taste. The play of flavours is wonderful. The dal is cooked dry. The chutney uses only minimal water by way of the soaked tamarind.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Sauteeing
  • Healthy

Ingredients Serving: 4

  1. Chutney-
  2. 5 tsp Chana Dal
  3. 3-4 dry red gundu chilies {as per taste}
  4. 3-4 sprigs curry leaves
  5. 1/4 – 1/2 tsp hing
  6. 1/2 tsp methi seeds
  7. 1 tsp oil
  8. 3/4 cup grated coconut
  9. 1 small ball tamarind, soaked in 3/4 cup water
  10. Tempering / tadka-
  11. 1 tablespoon oil
  12. 1 teaspoon mustard seeds
  13. Pinch Hing
  14. 2-3 dry red gundu chilies
  15. 5-6 curry leaves

Instructions

  1. Chana Dal Chutney-
  2. Heat oil in a heavy bottom wok.
  3. Add the chana dal, red chilies, curry leaves, hing and methi seeds. Roast over low heat until the dal turns a light pink. Do not brown.
  4. Grind to a coarse powder {or a consistency you would like}
  5. Squeeze and strain the tamarind. Add the coconut and tamarind water to the ground chana dal and mix well.
  6. Season with salt.
  7. Tempering / tadka-
  8. Heat oil in a small saucepan. When hot throw in mustard seeds, followed by the hing and curry leaves. Fry over medium low until the leaves are crisp.
  9. Add red chilies and turn off heat. Pour over the chutney.
  10. Serve with idli, dosa or serve with fresh boiled rice.

Reviews (2)  

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Mudita Nabira
Jun-28-2016
Mudita Nabira   Jun-28-2016

is it raw chana dal or roasted one that we use in normal coconut chutney?

Anushree Ghosh
May-10-2016
Anushree Ghosh   May-10-2016

Please check, the recipe looks incomplete.

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