Toor Dhal Chutney is one more lentil based chutney and my favourite too.
Toor Dhal or arhar ki dhal chutney is a south indian chutney with coconut and pepper corns.
It is very simple, with few ingredients from your everyday pantry.
It tastes awesome and goes well idly, dosa, chapathis or as usual with hot steamed rice and a dash of ghee.
Ingredients:
Oil - 1 tablespoon,
Tuar or Toor Dhal - 1/2 cup,
Chana dal - 2 teaspoon,
Red chillies - 2,
Pepper Corns - 1 teaspoon,
Asafoetida - a fat pinch,
Fenugreek seeds - 8-10,
Curry leaves - 5,
Grated Coconut - 1/2 cup,
Salt.
Method:In a broad pan, heat oil.
Add all the ingredients except salt and grated coconut.
Fry until the dals are browned, add coconut and fry for a minute, remove from heat.
Add salt and let it cool down.
Add little water and grind to a coarse thick paste.
Enjoy with idly, dosa, chapathi or hot steamed rice with a dash of ghee.
Toor Dhal or arhar ki dhal chutney is a south indian chutney with coconut and pepper corns.
It is very simple, with few ingredients from your everyday pantry.
It tastes awesome and goes well idly, dosa, chapathis or as usual with hot steamed rice and a dash of ghee.
Ingredients:
Oil - 1 tablespoon,
Tuar or Toor Dhal - 1/2 cup,
Chana dal - 2 teaspoon,
Red chillies - 2,
Pepper Corns - 1 teaspoon,
Asafoetida - a fat pinch,
Fenugreek seeds - 8-10,
Curry leaves - 5,
Grated Coconut - 1/2 cup,
Salt.
Method:In a broad pan, heat oil.
Add all the ingredients except salt and grated coconut.
Fry until the dals are browned, add coconut and fry for a minute, remove from heat.
Add salt and let it cool down.
Add little water and grind to a coarse thick paste.
Enjoy with idly, dosa, chapathi or hot steamed rice with a dash of ghee.
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