Chana Dal Chutney | Kadale Bele Chutney Recipe

December 13, 2023

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Chana Dal Chutney – a protein rich chutney which pairs well with idli, dosa, South Indian snacks and also serves as an accompaniment with meals.

Chutney is an integral part of Indian cuisine. Whether served for breakfast, lunch or dinner, it complements a wide variety of dishes. There are umpteen number of chutneys one can make with different ingredients. Some of the chutney recipes on this blog are White Chutney, Orange chutney, green chutney, Mint chutney, Onion chutney, Flax seeds chutney, Vada Pav chutney, Plum chutney, Shengdana Chutney, Phalahari chutney, Kara Chutney, Pumpkin Peel Chutney, Ridge Gourd Peel Chutney, Neer Chutney, Kairi Chutney and lots more.

Chana Dal Chutney is yet another chutney that pairs excellently with idli, dosa and snacks. It makes for a great accompaniment with simple dal rice too.

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About Chana Dal Chutney

Chana Dal Chutney is a protein rich chutney made with split chickpeas (chana dal) . To make this chutney, chana dal is roasted till it turns aromatic and is blended with other ingredients such as dry red chillies, coconut, garlic, ginger, curry leaves and tamarind. Chana Dal imparts a nutty flavour to the chutney. Chana Dal Chutney is versatile enough to be served for breakfast with idli/dosa or as an accompaniment with meals for lunch or dinner.

List of ingredients

Chana Dal : Chana dal/split chickpeas is the main ingredient for this chutney. It imparts nutty flavour and grainy texture to the chutney.

Dry red chillies : I have used a combination of Byadgi and Pandi chillies. Byadgi for colour and Pandi for spiciness.

Fresh coconut : Fresh coconut makes the chutney creamy balancing the flavours of the chutney.

Herbs : Garlic, Ginger and Curry leaves

Other ingredients : salt, tamarind and salt.

For tempering : Oil, udad dal, mustard seeds, curry leaves and dry red chillies.

Step-wise recipe with pictures

Heat oil in a pan. Add chana dal and saute till the chana dal turns aromatic.

Add dry red chillies and saute for few seconds.

Add curry leaves and saute for few more seconds.

Turn off the heat and allow the roasted ingredients to cool completely.

Transfer the roasted ingredients to a mixer jar. Add fresh, grated coconut, garlic, ginger, tamarind and salt.

Add some water and blend to a fine paste. Keep aside.

For tempering, heat oil in a pan. Add udad dal, mustard seeds, dry red chillies and curry leaves.

When the ingredients start sizzling, pour into the chutney.

Serve Chana dal chutney with idli, dosa, akki roti or any South Indian snack.

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