10 February, 2016

SPLIT BENGAL GRAM| CHANADAL CHUTNEY| ಕಡಲೇಬೇಳೆ ಚಟ್ನಿ

Posted in : CHUTNEY/TOKKU, DIABETIC FRIENDLY RECIPES on February 10, 2016 by : Divya Suresh Tags: chutney recipe, diabetic friendly, dose chutney, healthy, idly chutney, kadalebele chutney, Kempu chutnmey, nutritious, south indian chutney

Today ie on 3/11/2022, I moderated this chutney with a slight variation. To this recipe I just added some 15 to 20 fresh ajwain leaves/Indian borage/doddapatre as we call it in Kannada. You can check the details below at the end of this recipe

Split bengal gram is called as ‘Kadale bele’ in Kannada language and normally dried whole red chilies are used while making this chutney, some may add one or two green chilies as well but mainly dried red chilies are used, so the colour of the chutney always remain light red in colour. So, for this reason this chutney is also called as Kempu chutney of which the word ‘Kempu’ means red colour in Kannada language. That’s why this chutney is also famous as Kempu chutney in Southern parts of India

Mainly three types of lentils/dals are used in making chutney. They are split bengal gram, split black gram and Pigeon peas. Because of the different lentils, each chutney’s aroma and tastes are different but equally yummy . And that too if it is made little spicy, then it will vanish in the blink of an eye.

These lentil based chutneys can also be consumed mixed with steaming hot rice by adding little ghee or oil, otherwise these chutneys are a very good combination for dosay/dose and Idly. Here is the recipe of Bengal gram chutney, one can use Pigeon Pea (Toor dal) also in place of Bengal gram by keeping rest of the recipe in the same method

However you can also check some other chutney recipes on my blog – guava chutney , amla chutney , coriander amla chutney , Pudina amla chutney , fenugreek leaves chutney , amla curd chutney , raw mango chutney , sweet chutney , authentic coconut chutney , Pineapple chutney , tomato chutney , pineapple bengal gram chutney , cabbage chutney , sesame seeds chutney , amla pigeon peas chutney , instant rave idly chutney , chutney chitranna , walnut chutney , fresh green grapes chutney , cucumber peel chutney , ginger/shunti chutney , ajwain leaves chutney – 1 , curry leaves chutney , Potato chutney , ajwain leaves chutney – 2 , ripe mango chutney

Ingredients : measuring cup used – 200 ml

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, then roast together all the other ingredients except salt and let it cool down completely
Then by adding required salt and little water grind into a slightly coarse paste
Prepare tempering by putting all the ingredients listed below the heading ‘for tempering’ and pour it on the prepared chutney
Split bengal gram chutney is ready to be consumed