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10 February, 2016

BENGAL GRAM / KADALEBELE / CHANADAL CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh

Mainly three types of lentils/ dals are used in making chutney. One is Bengal gram and one more is Pigeon pea and Black gram/ urad dal. It all tastes different but yummy . And that too if it is made little spicy. We eat chutney mixing with rice also. Here is the recipe of Bengal gram chutney , one can use Pigeon Pea ( Tuar dal ) in place of Bengal gram or Both together with equal measurement.

 

 

        Ingredients :

        For Grinding :

  • Bengal gram – 1/2 cup
  • Red chilli – 8 to 10
  • Grated fresh coconut – 1 cup
  • Curry leaves – 10 to 12
  • Tamarind – 1” piece
  • Asafoetida – few pinches
  • Salt to taste

        For Tempering:

  • Oil – 1 tbsp
  • Mustard seeds
  • Asafoetida – 1 or 2 pinches

 

 

        PROCEDURE :

  • Heat a pan and dry roast Bengal gram till light brown
  • Roast together all the other ingredients except salt
  • Let it cool and come to room temperature
  • Then grind coarsely adding salt and little water
  • Make tempering with the ingredients under the heading ” for tempering “
  • Add it to the ground chutney

 

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