Cilantro-Dal Chutney
Serve this easy Cilantro-Dal Chutney with plain rice and spice up your everyday meal. The lentils add some protein and the tamarind adds a delightful tang to this South Indian chutney.
Servings: 6-8
Cooking Time: 15 minutes
Ingredients
- 4 cups cilantro (coriander leaves), with stalks, chopped roughly
- 1/4 cup chana dal (yellow lentil/bengal gram)
- 1/4 cup urad dal (split black gram)
- 10-12 red chillies
- 1-inch piece tamarind
- Asafoetida powder (hing), a pinch
- Salt to taste
- 4 tsp vegetable oil
Preparation
- Heat 2 tsp oil in a medium pan. Add the asafoetida, urad dal, chana dal, and red chillies and saute until the dal is golden. Remove on a plate and let cool.
- Heat 2 tsp oil in the same pan and saute the tamarind piece and remove.
- Saute the cilantro leaves on medium heat until aromatic and wilted. Remove in a plate and let cool.
- In a blender, add the the dals, tamarind, chillies, and salt and grind to a coarse powder.
- Add the cilantro and grind into a coarse paste without adding any water.
- Serve the cilantro-dal chutney with plain rice, ghee (clarified butter), and pappadums.
Cooking Tip
If you want to serve this cilantro-dal chutney with idli or dosa, add a little water. Store in an air-tight container to keep fresh for a week.
Category: Chutney Recipes - Members, Chutneys - No-Onion No-Garlic - Members, Vegan Chutney Recipes - Members
