NMOT: Nam Mane Oota Tindi

Kadale bele Chutney | Bengal Gram/Channa dal Chutney

An easy & spicy chutney made with roasted channa dal & freshly grated coconut. A bowlful of hot steaming rice with a dollop of coconut oil along with a Kadale bele chutney is an absolute bliss. This can be served as a side dish to Idli & Dose recipes.

Kadale bele Chutney | Bengal Gram/Channa dal Chutney
Servings
Ingredients
For Tempering (optional)
Servings
Ingredients
For Tempering (optional)
Instructions
  1. Heat a pan adding ½ tbsp oil & roast Kadale bele/Channa dal in low to medium heat with constant stirring. When its halfway done, include red chillies, garlic cloves & curry leaves to the pan.
  2. Continue sautéing till lentils/dal turns little brown & chillies are puffed up. Switch off the flame once done.
  3. Transfer roasted ingredients to grinding jar along with grated coconut, hing, salt, tamarind & coriander leaves.
  4. Add required water & grind them to coarse paste.
  5. Prepare tempering using ½ tbsp oil, mustard & curry leaves. Add this to grind chutney.
  6. Mix well & serve with Rice, Idli & Dose.

Nam Mane Oota Tindi

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