Split Chickpea and Lentil Chutney Powder Recipe - Delishably - Food and Drink
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Split Chickpea and Lentil Chutney Powder Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

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.

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 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
how-to-make-chickpea-split-and-white-lentils-chutney-powderkadale-bele-and-uddina-bele-chutney-powder

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!