About:

Split peas/channa dal is clean base ingredient which you can blend to make gluten-free, delicious and healthy sides.  It’s my favorite way to enjoy and serve guests. But I always flavor my dip to make even more delicious and spicy.

Serve it with dosas/idlis  or slather it over your bread slice to make sandwiches, it tastes lovely in all it’s avatars.

Yields- 2-3 servings
Preparation time-5 minutes
Cooking time-10 minutes

Ingredients:

• Channa dal-1/2cup
• Desiccated/dry grated coconut-2-3tbsp
• Red chillies-3
• Tamarind pulp- 2tbsp
• Salt- to taste

For tempering/seasoning:

• Oil-2tsp
• Mustard seeds-1tsp
• Curry leaves-4-6

Procedure:

• Dry roast channa dal in a pan for couple of minutes on a low flame until its golden. Let it cool a bit.
• Now place roasted channa dal, red chillies, coconut, tamarind pulp, salt and blend it to smooth by adding some water.
• Transfer it to the bowl and set aside.

For tempering:

• Heat oil in a small pan, add mustard seeds as it crackles.
• Add curry leaves, saute till the curry leaves become crisp.
• Pour the tempering on to the chutney, mix well.

Serve with your favourite Dosa/Crepes:

Brown Rice Dosa

9 Legumes/Lentis Dosa

Brown and Red rice Set Dosa: