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.
Split Pigeon Pea and Lentil Chutney
A Nutritious and Mouth-Watering Side Dish
Pigeon peas are a good source of vitamin C, B1, and dietary fiber. They support growth, energy, digestion, and heart health. They are known in folk medicine for treating liver and kidney ailments.
White lentil is the other ingredient used here. It is a rich source of protein and dietary fiber. It has vitamins, iron, folate, copper, and potassium. Roasted lentils are very aromatic and tasty.
This lentil chutney is very delicious and flavorful. I made this in 15 minutes for four people. In this recipe, the fried gram gives the dish a thick texture and the garlic imparts a nice flavor. Adding a tempering to this chutney is not a must. But it will surely enhance the taste.
Serve this chutney as a side dish with rice, dosa, idly, chapati, puri, etc. Enjoy the taste and reap the health benefits.
Now, let me show you in detail how to make this chutney.
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Serves four people
- 1 cup split pigeon pea (toor dal)
- 1 tbsp white lentils (urad dal)
- 1/2 tsp cumin seeds
- 1/2 cup fried gram (putani)
- 2 pinches hing/asafoetida, solid or powder
- 2 garlic cloves
- 4-5 dry red chilies, broken
- gooseberry sized tamarind, soaked in water for 10 minutes or roasted
- 1 tomato, finely chopped
- 2 tsp oil, I used coconut oil. You can use any cooking oil
- 1/2 tsp or salt to taste
- 6-8 curry leaves, for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 1/2 tsp white lentils (urad dal), for the tempering
Step-By-Step Instructions and Images for Making Split Pigeon Pea and Lentil Chutney
- Put split pigeon peas in a deep bottomed pan. Dry roast them on a low heat till they are golden brown and crispy. Collect them in a plate.
- In the same pan, roast white lentils till golden brown. Collect them in the same plate in which you have put roasted pigeon peas.
- Add broken red chilies, tamarind, and hing to the hot pan. Saute for 30 seconds. Turn off the heat.
- Add fried gram and garlic cloves. Mix well. Set aside for cooling. Transfer them to a mixer or blender.
- In the same pan, saute chopped tomatoes, adding some oil till they are mushy. Transfer it to the same blender or mixer.
- Add salt. Grind together, adding enough water to get a near-smooth paste.
- Collect it in a bowl. Now, you have to add a tempering.
- For that, heat some oil in a small pan. Throw in mustard seeds. Let them crackle. Add white lentils and curry leaves. Saute till lentils turn golden. Turn off the heat. Pour this tempering on the chutney. Mix well.
- Your favorite split pigeon pea and white lentil chutney is ready! Serve it with cooked rice, dosa, idly, or poori. Enjoy the taste!