Tomato chana dal Chutney, also called Thakkali Kadalai Paruppu Chutney, is a flavorful and nutritious South indian chutney perfect as a side dish for idli, dosa, or even poori. This chutney combines the tanginess of ripe tomatoes with the nuttiness of chana dal (cut up bengal gram), developing a delicious combo of flavor and texture.
Ingredients:
Chana dal (split bengal gram) – ½ cup
Tomatoes – 2 medium (chopped)
Dry crimson chillies – 2
Garlic cloves – 2
Mustard seeds – 1 tsp
Urad dal (break up black gram) – 1 tsp
Curry leaves – eight-10
Asafoetida (hing) – a pinch
Tamarind – a small lemon-sized piece (soaked in water)
Salt – to taste
Oil – 2 tbsp
Water – as wished
fresh coriander leaves – for garnish (non-compulsory)
Technique:
1. Roast Chana Dal:
Warmness 1 tbsp oil in a pan and dry roast the chana dal on medium flame until golden and fragrant. Cast off and set aside.
2. Cook dinner Tomatoes:
Within the identical pan, add a touch more oil if needed. Add chopped tomatoes and cook until tender and mushy. Set aside to chill.
3. Prepare tamarind Water:
Soak tamarind in warm water for 10 mins and extract the juice. Set aside.
4. Grind Chutney:
In a blender, add roasted chana dal, cooked tomatoes, dry pink chillies, garlic, tamarind juice, and salt. Grind to a clean paste, adding water as wanted.
5. Tempering:
Warmth 1 tbsp oil in a small pan. Upload mustard seeds, urad dal, curry leaves, and a pinch of asafoetida. Allow them to splutter.
6. Pour the tempering over the chutney and blend nicely.
7. Garnish with clean coriander leaves if favored.
Serving proposal:
Serve this tangy and protein-rich Tomato chana dal Chutney with idli, dosa, or poori. It’s a great combination of flavors that provides a wholesome contact in your meal!
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