Chana Dal Ki Chutney | Bread Spread | Gram Lentils Dip or Chutney

In Indian cuisine, chutneys, pickles, and other condiments are highly valued. They are so versatile that we can make a chutney out of almost any ingredient, ranging from fruits and vegetables to curd, lentils, legumes, nuts, and more. Chutneys are an essential part of our meals; always present in every meal no matter which part of India it may be from. This Chana Dal Chutney, which is vegan and gluten-free, is a perfect solution for any South Indian snacks, especially when you want a change from your usual chutney options. Our relationship with chutneys can be likened to a great friendship or companionship. Chutneys are a class of relishes, spreads, dipping sauces, or condiments accompanying Indian meals.

In this post we will prepare gram lentils chutney, which can be used with idli, dosa or can even be used as a bread spread. Kindly watch the full recipe here along with photographs and also visit the embedded video link and watch the video and subscribe to our channel.

Chana Dal Ki Chutney | Bread Spread | Gram Lentils Dip or Chutney

• ⅓ Cup Gram lentils
• ¼ Cup Roughly chopped onion
• 1 Tbsp Oil (Half a tbsp of oil for frying onion and rest for the tempering. )
• 1 tbsp Chopped garlic
• ½ tbsp Chopped green chilli
• 4 Piece Grape tomato
• ½ tsp Kashmiri red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Salt
• ½ tbsp Tamarind

For Tempering

• ½ tbsp Black mustard seeds
• 5 Piece Curry leaves
• 1 Piece Dried Red chilli
• ¼ tsp Asafoetida

1. In a pan dry roast, the gram lentils.

   
   
   

2. Add ½ tsp of oil and add roughly chopped onion, fry unless softened.

   
   
   

3. Add garlic and green chilli and fry them well.

   
   
   

4. Add tomatoes and fry them unless soft.

   
   
   

5. Add gram lentils and fry them together, also add ½ tsp of salt, tamarind and spices. (Kashmiri red chilli powder and turmeric powder are optional here).

   
   
   

6. Cover and cook for some time so that everything gets mixed together.

   
   
   

7. Add 2 tbsp of water and let it cool down. then transfer it into the grinder jar and take a whirl around.

   
   
   

8. The chutney is almost done.

   
   
   

9. Prepare the tempering and transfer it in the bowl of chutney and serve it.

   
   
   

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