Chutneys are served on the side to spice up/ enhance the taste of any meal. In Southern India however certain chutneys/pachchadi/togayals are served as a main course dish. These chutneys enhance the nutrition value - they are usually prepared using veggies and lentils. Whenever there is time crunch to cook the lentil/vegetable to prepare sambar, lentil chutneys come in handy. Since chick pea is high in protein content, this chutney is nutritious.
Posted here is a simple chick pea lentil chutney which can be served with steamed rice, flat bread , dosa and idlis.
- Ease - easy
- Preparation and cooking time - 15 minutes
- Serving - enough for 4
- Chick pea lentil - 1 cup
- Grated coconut - 1 cup
- Green chillies - 4 -5
- Asafoetida - a few grains
- Ginger - 1 inch piece
- Tamarind - a marble sized
- Coriander - 2 -3 sprigs
- Curry leaves - 2 sprigs
- salt to taste
- Oil - 1 spoon
- Mustard seeds - 1/2 spoon
Method
- Heat a wok and roast chick pea lentil till golden brown and aromatic
- Roast asafoetida. chillies, coriander and ginger along with lentil and keep aside to cool
- Add oil to the wok and add mustard seeds, let it crackle, add curry leaves and close the flame (seasoning)
- Coarse grind, roasted ingredients with salt, tamarind and coconut
- Add ground mix to the seasoning in the wok and mix well. Chutney is ready to be served.
Note
- This chutney tastes good with rice
- Tur dal or horse gram also can be used in palce of chick pea lentil
- Byadagi chillies can replace green chillies
- Tamarind may be sustituted with lime juice
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