Methi seeds and roasted channa dal/Daria – Chutney/Dip
Methi Chutney is packed with flavors, sourness from tamarind, sweetness from dates; some bitterness from fenugreek, mixed with spices
Roasted chana dal, as the name suggests, is obtained by roasting chana dal. It gives chickpeas a wonderfully rich and nutty taste. Roasted chana dal is tiny, tough and creamy white with a crispy texture, and mild aroma and taste
Preparation time-5 minutes
Cooking time-5 minutes
- Roasted channa dal/daria-1/2cup
- Methi seeds/fenugreek seeds-2tbsp
- Dried chillies-3
- Tamarind- a small lemon size (soaked in 1/2cup of warm water for 30minutes)
- Curry leaves-2sprigs
- Dates-6-8 (pitted)
- Salt- to taste
- Mustard seeds-1tsp
- Curry leaves-1sprigs
- Dry roast fenugreek /methi seeds, red chillies, curry leaves on a medium low flame for 3-4 minutes/until fragrant. Allow it to cool a bit.
- Now throw roasted mixture, daria/channa dal, dates, soaked tamarind along with water , salt and ground to smooth (add extra water if required)
- Scoop the chutney to the bowl .
Prepare a tempering:
- Heat oil in a small saucepan- add mustard seeds, curry leaves as it crackles turn off the flame.
- Pour the tempering over the chutney/dip mix well
- If you are don’t like the bitterness can reduce the methi seeds to 1-2tsp
- Frying methi seeds, reduces the bitterness.
- Dates and tamarind adds sweet and tangy taste to the dip so it can be personalised as per the taste.
- Can substitute dates with jaggery/brown sugar
Posted on October 4, 2015, in Indian and tagged breakfast accompaniment, Diabetic dips, Dosa, Dosa accompaniments, fenugreek seeds recipes, healthy chutneys, healthy dips, idli accompaniment, Indian dips, indian helthini dips, methi dip, South indian breakfast dips.. Bookmark the permalink. 33 Comments.