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

  • 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.

  • 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