Split Chickpea and Lentil Chutney Powder

Updated on March 22, 2018
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

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 enhances 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 chickpea, white lentil, curry leaves, coconut, and asafoetida. You can make this in about 15-20 minutes. You can store this in 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.

5 stars for Chickpea Split and White Lentil Chutney Powder

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 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 tsp hing/asafoetida, solid or powder
  • 2 springs curry leaves
  • goose berry-sized dry tamarind
  • 3/4 tsp salt, or as per taste
  • 1/3 tsp sugar, optional, to balance the taste
  • 1/4 tsp or less oil, for roasting curry leaves and dry red chilies

Step-By-Step Instructions and Images for Making Split Chickpea and White Lentil Chutney Powder

  1. Heat a deep-bottomed pan. Dry roast split chicikpea/gram dal on a 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 changes into 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 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 6 months in 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!

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Step one: Roast split chickpea till golden brown. Transfer it to a large bowl.Step two: Roast white lentil also till golden brown. Add it to the roasted chickpea split.Step three: In the same pan, dry saute dry coconut slices till they become crispier. Add it to the bowl.Step four: Saute broken red chili, curry leaves, and hing/asafoetida in very little oil till they become crispy.Transfer it to the bowl.The spice mix ready to grindStep five: 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 powderStore it in an air-tight container. This will remain fresh for 6 months. You can use this powder for a year by refrigerating it. Enjoy using it as a condiment for the meal!
Step one: Roast split chickpea till golden brown. Transfer it to a large bowl.
Step one: Roast split chickpea till golden brown. Transfer it to a large bowl.
Step two: Roast white lentil also till golden brown. Add it to the roasted chickpea split.
Step two: Roast white lentil also till golden brown. Add it to the roasted chickpea split.
Step three: In the same pan, dry saute dry coconut slices till they become crispier. Add it to the bowl.
Step three: In the same pan, dry saute dry coconut slices till they become crispier. Add it to the bowl.
Step four: Saute broken red chili, curry leaves, and hing/asafoetida in very little oil till they become crispy.
Step four: 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 five: When the mix is almost cold, put it in a mixer/blender. Add salt and sugar. Make a near-smooth or coarse powder.
Step five: 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 6 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 6 months. You can use this powder for a year by refrigerating it. Enjoy using it as a condiment for the meal!

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