Moong Dal ki Chutney
Equipment
- Frying Pan
- Skillet
- Bowl
- Blender
- Airtight Container
- Refrigerator
Ingredients
- 2 teaspoons Vegetable oil
- 1/4 teaspoon Fenugreek seeds
- 8 red chilies dried
- 1/2 teaspoon Mustard seeds
- 100 g Moong dal (½ cup), rinsed and drained
- 6 Green chilies de-seeded (optional) and roughly chopped
- 1 teaspoon Ginger Fresh, ground
- 1 Onion cut into quarters
- 125 ml Tamarind extract (1/2 cup)
- 1/2 teaspoon icing (confectioners’) sugar
- Salt
Instructions
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the fenugreek seeds, dried red chillies, mustard seeds, and dal.
- Stir-fry for about 1-2 minutes, or until dark brown.
- Remove from the heat and allow to cool.
- Then mix with the green chillies, ginger, onion and tamarind extract in a bowl.
- Transfer to a blender and process, adding a little water if necessary to form a smooth paste.
- Add the sugar and mix well.
- Transfer to a serving bowl to serve with Dosa as well as other dishes.
- Transfer to an airtight container and store for up to 2 days in the refrigerator.
Nutrition
Serving: 400gSodium: 3mgCalcium: 1mgVitamin C: 1mgVitamin A: 9IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 2kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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