Chana Dal- Yogurt Chutney

Tuesday, January 6, 2009

This is another lowfat/healthy chutney which goes great with Dosa/Idly varieties. It is very quick to make

Ingredients:

* 1/4 cup chana dal
* 1/2 teaspoon oil (preferably olive oil)
* pinch of asafoetida
* 1 teaspoon cumin seeds
* 1/2 teaspoon black mustard seeds
* 3 to 4 dried red chilies (adjust to taste)
* 1/4 teaspoon fenugreek seeds (menthulu)
* 1/2 cup yogurt
* salt to taste (1/2 teaspoon)

Method

1) Dry roast chana dal until it turns to light brown
2) Heat oil and fry red chillies until they turn light brown, add asafetida, cumin seeds, mustard seeds, and fenugreek seeds and stir-fry until seeds crack. Make sure to fry spices at medium heat so that they will not get burnt.
3) Blend chana dal and spices to a powder (not too smooth but to maintain the texture of the podi/chutney powder) and mix with whipped yogurt.


Notes

1) The powder before mixing with yogurt can be stored for couple of months in air-tight container and yogurt can be added just before serving
2) This powder can also be mixed with oil/ghee instead of yogurt