An easy & spicy chutney made with roasted channa dal & freshly grated coconut. A bowlful of hot steaming rice with a dollop of coconut oil along with a Kadale bele chutney is an absolute bliss. This can be served as a side dish to Idli & Dose recipes.

Kadale bele Chutney | Bengal Gram/Channa dal Chutney

Servings

Ingredients

• ¼ cup Channa dal/Bengal gram
• ½ cup Grated coconut
• 5 Dry red chillies (+ or - depending on your taste)
• 2 Garlic cloves
• ½ lime size Tamarind
• Coriander leaves few string
• Curry leaves few
• 2 pinch Hing/asafoetida
• Salt to taste
• Water as required

For Tempering (optional)

• 1 tbsp Oil
• ½ tsp Mustard seed
• Curry leaves few

Servings Ingredients ¼ cup Channa dal/Bengal gram ½ cup Grated coconut 5 Dry red chillies (+ or - depending on your taste) 2 Garlic cloves ½ lime size Tamarind Coriander leaves few string Curry leaves few 2 pinch Hing/asafoetida Salt to taste Water as required For Tempering (optional) 1 tbsp Oil ½ tsp Mustard seed Curry leaves few

Instructions

1. Heat a pan adding ½ tbsp oil & roast Kadale bele/Channa dal in low to medium heat with constant stirring. When its halfway done, include red chillies, garlic cloves & curry leaves to the pan.
2. Continue sautéing till lentils/dal turns little brown & chillies are puffed up. Switch off the flame once done.
3. Transfer roasted ingredients to grinding jar along with grated coconut, hing, salt, tamarind & coriander leaves.
4. Add required water & grind them to coarse paste.
5. Prepare tempering using ½ tbsp oil, mustard & curry leaves. Add this to grind chutney.
6. Mix well & serve with Rice, Idli & Dose.