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Photo of Split Bengal Gram and Coconut Chutney by Zeenath Muhammad Amaanullah at BetterButter

Split Bengal Gram and Coconut Chutney

Zeenath Muhammad Amaanullah
0 minutes
Prep Time
15 minutes
Cook Time
6 People
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ABOUT Split Bengal Gram and Coconut Chutney RECIPE

This is a versatile one. Goes well with any South Indian dish. It is crunchy and tangy. Use of lemon juice or tamarind makes it tangy, however if desired, add or skip it. The white split dal also called as dalia or putnalu along with freshly grated coconut makes this a delicious dip for any pakoras or bhajjis too. This can be stored for 4 days in the refrigerator.

Recipe Tags

  • Easy
  • Everyday
  • South Indian
  • Shallow fry
  • Roasting
  • Blending
  • Sauteeing
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 6

  2. Split gram dal 3/4 th cup roasted
  3. Grated coconut 1 cup
  4. salt to taste
  5. green chillies 3
  6. lemon sized tamarind
  7. OR
  8. lemon juice 2 tbsp
  9. For the tempering
  10. Curry leaves a handful
  11. Mustard seeds 1 tbsp
  12. Chana dal or bengal gram 1 tbsp
  13. Urad dal or white lentils 1 tbsp
  14. Dry red chillies 3 to 4
  15. oil 2 tbsp


  1. Roast the dal and grind all the ingredients listed under it.
  2. Use water only if needed.
  3. Heat the oil. Add both the dals and saute until nicely roasted.
  4. Next add the mustard seeds and the curry leaves along with the dry red chillies.
  5. Season the chutney with this tempering.
  6. Mix well and serve.

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Yasmeen Ahmed
Yasmeen Ahmed   Apr-12-2017

Great going friend !!!!

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