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Pratibha's Roasted Chana Dal Chutney


"This chutney tastes really good with most of the Indian dishes, but also as a dip for raw vegetables, such as carrot sticks, celery, and bell peppers," Pratibha writes.


  • 1-cup roasted chana dal
  • 3-4 shallots
  • 2-3 green chillies (or according to taste)
  • tbsp tamarind paste
  • tsp turmeric
  • 2 tbsp fresh dessicated coconut (optional)
  • tbsp oil
  • Salt to taste
  • Water as needed
For Tempering:

  • 2 tbsp oil (it's best to use sesame seed oil, peanut oil, or clarified butter)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1-2 dry red chillies
  • 8-10 curry leaves

  • Slice the onion, and fry in a little oil and keep aside. Fry the roasted chana dal in the leftover oil until very lightly browned — be careful as the dal burns easily — and keep aside. Add a little oil in the pan and fry the chillies, coconut, salt and turmeric. Now blend all the items in a blender till smooth add water as needed. The paste should be thick and smooth. And last add the turmeric paste diluted with a little water and blended one last time. Keep aside in a bowl.

  • For tempering, in a small saucepan warm up oil and add the mustard seeds, cumin seeds, dry chillies (broken in 2-3 pieces) until they start sputtering. Lastly add the curry leaves. Pour this tempering directly on the chutney. Wait for a couple of minutes and enjoy!


Contributed by Pratibha Anand in Gothenburg, Sweden, via email.

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Last modified: July 14, 2005

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