Advertisements

Roasted split chickpeas – Chutney/Dip

Split Chickpeas Chutney
About:
Split chickpea (dalia) chutney/ dip is easy peazy with no cook and chop. Goes well with Dosa/Chapathi etc.,

Serves :  2 -3
Total time:  15 mins

Ingredients:
• Roasted split chickpeas-1cup
• Green chilli-3-4num
• Ginger- 1/2inch
• Garlic-3-4 cloves
• Tamarind pulp-1tbsp
• Coriander leaves-3-4springs
• Mint leaves-6-8
• Salt-as per taste

Tempering:
• Oil-1tsp
• Mustard seeds-1/2tsp
• Curry leaves-4-5
• Urad / Channa dal- 2tsp
• Asafoetida- pinch

Procedure:
• Mix roasted chickpeas, ginger, garlic, green chilli, salt, tamarind pulp, mint, coriander and blend in the blender/ grinder to get smooth paste.
• Add water while blending if the paste is too thick.
• Transfer the chutney to a serving bowl.
• Heat oil in a small skillet, add mustard, once they begin to crackle add asafoetida, Urad /Channa dal, and curry leaves; saute till the dal becomes slightly brown.
• Pour the tempering to the chutney directly and serve.

Note:
• Mint it optional but adds flavour

Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on June 30, 2014, in Dips, Indian and tagged , , , , , . Bookmark the permalink. 5 Comments.

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: