Masoor ki Chutney
Equipment
- Frying Pan
- Skillet
- Blender
- Serving Bowl
- Airtight Container
- Refrigerator
Ingredients
- 1 tablespoon Vegetable oil
- 4 tablespoons Masoor dal Whole (sabut), rinsed and drained
- 6 Red chilies Dried
- 1/4 teaspoon Coriander seeds
- 1/4 teaspoon Cumin seeds
- Asafoetida Pinch of
- 125 ml Tamarind extract (1/2 cup)
- 1 Coconut 1 x 5-cm / 2-inch piece, Dried
- 1/2 teaspoon Garlic paste
- Salt
For the tempering
- 1 teaspoon Vegetable oil
- 6 Curry leaves
- 2 Red chilies Dried
- 1/2 teaspoon Mustard seeds
- 1 Onion chopped
Instructions
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the dal and fry for about 1-2 minutes or until they change color.
- Then remove from the pan and set aside.
- Add the red chillies, coriander and cumin seeds and the asafoetida.
- Stir fry for about 1 minute, or until the seeds start to splutter.
- Remove and transfer to a blender.
- Add the dal, tamarind extract, coconut, garlic paste and season with salt, then process until ground.
- Transfer to a serving bowl.
- Heat the oil for the tempering in the frying pan over medium heat.
- Add the curry leaves, dried red chillies and mustard seeds and stir-fry for about 1-2 minutes, or until they turn dark brown.
- Add the onion and fry for about 5 minutes, or until brown.
- Add the tempering to the dal mixture and mix all the ingredients together.
- Transfer to an airtight container and store for upto 2 days in the refrigerator.
- This chutney can be served with dosa or vadas.
Nutrition
Serving: 250gSodium: 1mgCalcium: 1mgVitamin C: 3mgVitamin A: 15IUSugar: 1gFiber: 1gPotassium: 11mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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