Roasted split chickpeas – Chutney/Dip

Split Chickpeas Chutney
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

• 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

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

• 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.

• Mint it optional but adds flavour


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

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

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