Bengal gram chutney – Kadle bele chutney,is a simple, easy and tasty chutney. It goes well with dosa, Idli and even with plain rice. Chutney plays a multiple role in Indian cuisine, without a chutney to an Indian food is considered as an incomplete meal.
Preparation time – 10 min
Cooking time – 2 min
Serves – 4
Coconut – 1 cup grated
Bengal gram/chana dal/kadlebele – 3 tbs
Red chilies – 2 no’s
Garlic – 2 cloves
Tamarind – 1 small piece (optional)
Salt to taste
Oil – 1/2 tsp
For tempering –
Mustard seeds – 1/4 tsp
Curry leaves – about 5 leaves
Asafoetida – 1 pinch
Procedure to prepare gram dal chutney –
Heat a pan by adding oil in it when it is hot add red chilies and fry
Remove and set aside, to the same oil add gram dal and fry until it turns to light golden brown in colour in a medium flame
Allow it to cool for a while.
Add grated coconut,roasted gram dal,red chilies garlic and salt to taste,blend it to a paste by adding water and set aside.
Heat the pan add oil in it when it is hot add mustard seeds,allow it to sizzle add curry leaves and asafoetida/hing and remove from the flame.Add the prepared tempering to blended chutney, mix altogether and..
Enjoy as a side dish for any breakfast dish. Best when served with Hot Hot Thatte idlies .
Tips – Please take care while frying gram dal don’t over roast or under cook as it spoils the taste of the dish.
While grinding chutney add little water , prepare thick chutney which gives a perfect taste to the dish.
Ground chutney to a coarse paste not to blend too finely.