Kadala Paruppu / Channa Dal Chutney

Cutneys are an unavoidable accompaniment in a South Indian households. There are lots of varieties of chutneys I have in this space.Today we are going to see Kadala Paruppu / Channa Dal Chutney.

As you all know Dals or pulses are rich in proteins. Adding those in our regular diet is good to have balanced diet along rice and other vegetables. In India, especially South India a meal is not complete with rice or a dish without dal. We incorporate dals in any way possible. So here our main ingredient is Channa dal, is nothing but split chickpeas. Usually in other chutney varieties , we add channa dal to give body to the chutney. But in this chutney , channa dal is the hero. So you can guess how protein rich is this chutney.

Chutneys are usually had along Idly or Dosa varieties. But this chutney , in my personal opinion can also be had along with rice. The other chutney varieties in my space are

1.Coconut thuvayal/Chutney

2.Garlic Chutney

3.Carrot Chutney

4.Tomato Chutney

5.Coriander Chutney

6.Onion Tomato Chutney

Still there are many more chutneys are there. From this you would be come to know that how chutneys are important in our household. That means we have to keep on trying different types of chutneys. This Kadala paruppu / Channa dal Chutney is made out of necessity. I have already told you that we had recently moved to Texas. At that time when I had no veggies on my hand, I tried this Channa dal Chutney for our dinner to have along with dosa. From then on I make this often. This is so simple yet delicious one to have along with idli or dosa. But I warn you that you cant stop eating Idli or Dosa if you accompany with this chutney. So if you are in diet, be aware of trying this. But still you can try once in a while to know the delicious taste of this Channa dal Chutney.

INGREDIENTS

Channa Dal / Kadala Paruppu – 1/2 cup

Dry red chillies – 2

Ginger – 1/2 inch piece

Tomato – 1 small roughly chopped

Coconut – 1/4 cup grated

Curry leaves – few

Coriander leaves – few

Asafoetida – a generous pinch

Salt – As required

Oil – 1 tsp

METHOD

• Take all ingredients ready.

• In a pan, heat oil. Then add channa dal and curry leaves.
• When channa dal starts turning brown add dry red chillies and asafoetida.
• Stir for few seconds . Then add tomato.
• When tomato turns mushy, add grated coconut.
• Stir for 2 minutes. Before switching off add coriander leaves.
• When it cools down completely, blend in a blender with required salt and water.
• Chutney should be thick in consistency. So add water accordingly.
• Serve along with Idly or Dosa or Rice.

 

 

 

NOTES

1. You can also remove channa dal separately after turning brown. Then add remaining ingredients.