I used kadle bele (otherwise called gram dal or chana dal) to make a quick and tasty chutney. Rice with this chutney and some javarisi vadam is heaven. I sometimes side this rice with curd if the chutney is too spicy.
Gram dal / kadle bele - 1 cup
Grated fresh coconut - 2 tablespoons (frozen fresh coconut shredded/sliced can be substituted. Thaw it before use) - increase or decrease the quantity to your taste.
Ginger - 1 inch - peeled and chopped
Red chillies - 2
Green chilli - 1
Asafoetida powder - 1 pinch
Tamarind concentrate - half teaspoon or raw tamarind a pich or two
Salt as required
Oil - a teaspoon for roasting dal
Curry leaves - a sprig (optional)
Oil - a teaspoon for seasoning
Mustard seeds - half teaspoon
Urud dal - 1 teaspoon (optional)
Water - half cup or as required
Using a teaspoon of oil roast the dal until it is golden brown. Keep stirring as you roast.
Once done, reduce the heat and add ginger, curry leaves (if using) and red chillies. Turn off the heat. Allow the content to cool down.
When it is cooled down completely, grind the content with coconut, green chilli, tamarind, asafoetida powder, little salt and water. Just enough water to grind. Do not add too much water.
Note: use less salt as the final quantity will be very less.
Transfer it to a bowl.
Now, heat a teaspoon of oil and pop the mustard seeds. Also add urud dal and wait until it turns golden brown and then pour the seasoning over the chutney and stir.
Serve this with white rice. Add a dab of ghee with this chutney rice for extra flavor.
This chutney is my entry to three wonderful events chutney/dip mania hosted in mane adige, Lentils mela hosted in Ashwini's spicy cuisine and My legume love affair - eighth helping hosted in The well seasoned cook. Waiting to see all the roundups.