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Lentil and Coconut chutney | Simple Dosa chutney | Channa dal chutney recipe


1. Bengal gram (Channa Dal) 1/2 cup
2. Coconut 1/2 cup
3. Tomato 1/2 (optional)
4. Ginger 1 inch size
5. Green chili 1 nos.
6. Red chili 1 nos. (optional)
7. Curd 1/4th cup
8. Salt to taste
9. Mustard seed
10. Dry red chili 2 nos.
11. Curry leaves
12. Cooking oil 2 tbs


1. Roast the bengal gram(channa dal) till they turn lightly brown color, on a low heat so the lentils do not burn. 
2. Now soak the roasted lentils in drinking water for 2-4 hours before making the chutney.
3. After 2-4 hours drain the water from the chana dal and put them in a grinder or (blender). Now add 1/2 cup of coconut to it.
4. Now add curd, green chili, ginger and salt to taste. And grind all the ingredients to paste. Add water as required.
5. Take out the chutney in a bowl and prepare for the tempering. In a pan take 2 tbs of cooking oil, add mustard seeds, dry red chili and curry leaves, when the mustard seeds crackle, turn off the heat and pour the tempering over the chutney.
6. Mix it and serve it with dosa or idli.

Thank you, eat healthy & stay healthy

To make Chana dal Chutney without coconut, avoid adding coconut and add half a tomato. Or you can also avoid adding tomato to make a simple Chana Dal chutney.


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