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Split Chickpea and Lentil Chutney Powder Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Chickpea split and white lentil chutney powder (kadale bele and uddina bele chutney pudi)

Chickpea split and white lentil chutney powder (kadale bele and uddina bele chutney pudi)

Dry Chutney Is a Healthy, Spicy, and Tasty Condiment

Chutney powder's special taste and aroma enhance any meal's flavors. This is a good condiment that goes well with plain rice, dosa, idli, chapati rolls, and snacks.

This chutney pudi/powder has the goodness of chickpeas, white lentils, curry leaves, coconut, and asafoetida. You can make this in about 15 to 20 minutes. You can store this at normal temperature for six months. Its shelf life increases if it's kept in cold temperatures. Store it in a refrigerator, and it will stay fresh for more than a year.

Now, let me share this dry chutney recipe with you.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

Makes a big bowl full of chutney powder

Ingredients

  • 1 big cup chickpea split/gram dal/chana dal
  • 1/3 big cup white lentils/urad dal
  • 3/4 cup copra or dry coconut, thinly sliced or grated
  • 20 dry red chilies, broken, medium hot variety (I used Byadigi chili)
  • 1/4 teaspoon hing/asafoetida, solid or powder
  • 2 springs curry leaves
  • Goose berry-sized dry tamarind
  • 3/4 teaspoon salt, or as per taste
  • 1/3 teaspoon sugar (optional, to balance the taste)
  • 1/4 teaspoon or less oil, for roasting curry leaves and dry red chilies
how-to-make-chickpea-split-and-white-lentils-chutney-powderkadale-bele-and-uddina-bele-chutney-powder

Instructions

  1. Heat a deep-bottomed pan. Dry roast split chickpeas/gram dal on medium-low heat till they turn golden brown. Collect it in a large steel bowl.
  2. Add white lentils to the same pan. Dry roast it till it gets golden brown. Collect it in the same steel bowl.
  3. Add thinly sliced dry coconut to the pan. Stir-fry till it becomes golden and becomes crispy. Add it to the bowl.
  4. Now, add broken dry red chilies, curry leaves, dry tamarind, and asafoetida to the pan. Saute adding a few drops of cooking oil. Turn off the heat once the curry leaves and chilies become crispy. Add this also to the bowl.
  5. Wait till the roasted items cool down.
  6. Next, put them in a mixer or blender. Throw in salt and sugar.
  7. Dry grind to get a near-smooth or a little coarse powder. Taste it. Add more salt or chilies if needed. Grind once again.
  8. Your favorite chutney powder is ready! Transfer it to a bowl. Store it in an air-tight container once it cools down completely.
  9. You can store it fresh for six months at room temperature. Also, you can use it refrigerated for a year.
  10. Use this chutney powder as a side dish or condiment while serving food. Enjoy eating this tasty food accompaniment!

Step-By-Step Photo Guide

Step 1: Roast split chickpea till golden brown. Transfer it to a large bowl.

Step 1: Roast split chickpea till golden brown. Transfer it to a large bowl.

Step 2: Roast white lentils till golden brown. Add it to the roasted chickpea split.

Step 2: Roast white lentils till golden brown. Add it to the roasted chickpea split.

Step 3: In the same pan, dry saute dry coconut slices till they become crispier. Add it to the bowl.

Step 3: In the same pan, dry saute dry coconut slices till they become crispier. Add it to the bowl.

The coconut slices are turning golden as they cook.

The coconut slices are turning golden as they cook.

Step 4: Saute broken red chili, curry leaves, and hing/asafoetida in very little oil till they become crispy.

Step 4: Saute broken red chili, curry leaves, and hing/asafoetida in very little oil till they become crispy.

Transfer it to the bowl.

Transfer it to the bowl.

The spice mix ready to grind

The spice mix ready to grind

Step 5: When the mix is almost cold, put it in a mixer/blender. Add salt and sugar. Make a near-smooth or coarse powder.

Step 5: When the mix is almost cold, put it in a mixer/blender. Add salt and sugar. Make a near-smooth or coarse powder.

Chickpea split and white lentil chutney powder

Chickpea split and white lentil chutney powder

Store it in an air-tight container. This will remain fresh for six months. You can use this powder for a year by refrigerating it. Enjoy using it as a condiment for the meal!

Store it in an air-tight container. This will remain fresh for six months. You can use this powder for a year by refrigerating it. Enjoy using it as a condiment for the meal!