Learn how to make simple & easy No Coconut Chana Dal Chutney recipe with step by step pictures. Kadalai Paruppu Chutney or Chana Dal Chutney is a tasty side dish for South Indian breakfast recipes!
A couple of days back I shared the recipe for Instant Oats Rava Idli and as a side for it, I made this simple yet delicious Chana Dal Chutney. As I have repeated myself many times in the past, we use coconut and peanuts fairly regularly in our day-to-day cooking. Coconut Chutney and Peanut Chutney are a must on most mornings. But on days I am bored of the usual, I make Onion Tomato based chutneys. When I had made Oats Idli, we were out of fresh coconut and I made this Chana Dal Chutney – Kadalai Paruppu Chutney that requires no coconut.
A few days back I had shared Pottukadalai Chutney without coconut and today’s recipe is Kadalai Paruppu Chtney without coconut. Pottukadalai is roasted Chana Dal/gram and Kadalai Paruppu is Chana Dal. As the dry chana dal is raw, we first roast it along with dried red chillies. Along with the chana dal, we also use onions and tomatoes to give body to the chutney. If you have fresh coconut, you can add it to give the chutney a little bit more creaminess but I intentionally skipped it to make a low calorie guilt-free chutney. It goes well with hot idlis and crisp dosas, but it can also be served with any other breakfast recipes and I also love it with chapatis 🙂
How to make Chana Dal Chutney | Kadalai Paruppu Chutney
📖 Recipe
Chana Dal Chutney | Kadalai Paruppu Chutney
Equipment
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients –
- 3 tablespoon Chana Dal
- 1 Medium Onion Roughly Chopped
- 2 Medium Tomatoes Roughly Chopped
- 3 Dried Red Chillies
- 4-5 Garlic Cloves
- 1 teaspoon Oil
- Salt as needed
Tempering Ingredients –
- 1 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- Few Fresh Curry Leaves
Instructions
- In a pan heat 1 teaspoon oil and add 3 tablespoon chana dal along with 3 dried red chillies. Fry until the dal is golden brown on medium flame. Remove onto a bowl.
- In the same pan add 1 roughly chopped medium sized onion and 2 roughly chopped medium sized tomatoes along with 4-5 garlic cloves.
- Keep covered and cook on low flame until the onions and tomatoes are soft. There should be little to no water from tomatoes. Let this cool down completely.
- In a blender add roasted chana dal and dried red chillies. Grind into a coarse powder first.
- Next add cooked onions tomato mixture and add salt as needed.
- Grind into a smooth chutney, adding 1-2 tablespoon of water as needed. Meanwhile, make a tempering – heat 1 teaspoon oil and crackle ¼ teaspoon each of mustard seeds and cumin seeds. Add ¼ teaspoon asafoetida and fresh curry leaves. Add the tempering to the bowl of chutney.
- Serve with any South Indian breakfast recipes like Idli and Dosa. I served it with Instant Oats Idli.
Nutrition
Detailed step-wise picture recipe of making Chana Dal Chutney | Kadalai Paruppu Chutney
In a pan heat 1 teaspoon oil and add 3 tablespoon chana dal along with 3 dried red chillies. Fry until the dal is golden brown on medium flame. Remove onto a bowl.
In the same pan add 1 roughly chopped medium sized onion and 2 roughly chopped medium sized tomatoes along with 4-5 garlic cloves.
Keep covered and cook on low flame until the onions and tomatoes are soft. There should be little to no water from tomatoes. Let this cool down completely.
In a blender add roasted chana dal and dried red chillies. Grind into a coarse powder first.
Next add cooked onions tomato mixture and add salt as needed.
Grind into a smooth chutney, adding 1-2 tablespoon of water as needed. Meanwhile, make a tempering –  heat 1 teaspoon oil and crackle ¼ teaspoon each of mustard seeds and cumin seeds. Add ¼ teaspoon asafoetida and fresh curry leaves. Add the tempering to the bowl of chutney.
Serve with any South Indian breakfast recipes like Idli and Dosa. I served it with Instant Oats Idli.
Recipe Notes
- You can add 2-3 tablespoon of chopped coconut to this recipe to enhance the taste and texture of the chutney.
- Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Merkur
Very exsotic recepie. I like this. And mesures are good.
Ramya
Thank you 🙂