Dal Chutney
I have lived most of my life in South India and grown to love Dosa! So when I moved to Bangkok for work, I could cook Sambar, Dal Tadka and Chicken Curries, but I missed Chutney. One key ingredient which I needed was dry Coconut, which I could not find easily at a nearby supermarket. I tried using coconut milk and fresh coconut, but it did not taste the same. So I started making Dal Chutney, which I loved. Here are the ingredients and steps to make Dal Chutney.
- 5 tsp of Roasted Chana Dal
- Peanuts (Optional)
- 2 tsp grated coconut (Optional)
- 2 Green Chillis
- Half inch of Ginger
- 4-5 tsp of Water
- Salt to taste
- 1/2 tsp of Oil
- 1 tsp Mustard Seeds
- 3 dried Chillis
- 4 Curry Leaves
Lightly roast the Chana Dal. You can add Peanuts and roast them too (this will make it a Peanut Dal Chutney).
Let the Dal cool down a bit.
Add the roasted Chana Dal, Green Chilli and Ginger to a grinder. Add water little by little.
Grind the mixture into a paste.
Add salt to taste.
If you want a more watery chutney, add more water; leave it as it is if you like it thick.
Heat oil, then add mustard seeds, dry red chillis and curry leaves.
Add the Thadka to the chutney.
Note: If you add grated Coconut, it becomes a Coconut Chutney; if you add Peanuts, it becomes a Peanut Chutney; and if you leave it as it is, it is a Dal Chutney.
Bon appétit!
Jagdeep
