Roasted Split White Lentil (Urad Dal) Coconut Chutney Recipe

Updated on March 16, 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.

Split White Lentil (Urad Dal) Coconut Chutney

An Awesome Side Dish in Ten Minutes!

Yes, you heard it right! You can make this roasted white lentil (urad dal) coconut chutney in very short time. This is an easy and simple recipe.

White lentils are loaded with protein and fiber. They are a good source of copper, zinc, vitamin B, magnesium, manganese, folate, potassium, etc. Roasted lentils are very delicious too. They also have a very attractive aroma.

To make this chutney, you have to roast the lentils until golden brown. Once they cool down, put them in a mixer or blender. Add grated coconut, dry red chilies, tamarind, hing, and salt. Grind while adding water to get a thick paste. This is the chutney.

Serve this chutney with cooked rice, dosa, idly, or curd rice. This can be a good side dish with any meal.

Let's learn now in detail how to make this white lentil coconut chutney.

5 stars for Roasted White Lentil Coconut Chutney

Cook Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: Serves four people

Ingredients

  • 1 1/2 tbsp split white lentil (urad dal)
  • 1/2 cup grated coconut
  • 5 dry red chilies, broken
  • gooseberry-size tamarind, roasted or soaked in water
  • 2 pinches hing/asafoetida, solid or powder
  • 1/3 tsp salt, or as per taste

Step-By-Step Instructions and Images for Making Roasted Split White Lentil Coconut Chutney

  • Take white lentil (urad dal) in a deep bottomed pan. Add a few drops of oil. I used coconut oil as I like its' flavor.
  • Roast it on medium-low heat while turning continuously. Roast them uniformly all around.
  • Turn off the heat once the lentil becomes golden brown and you get a nice aroma from it.
  • Add broken dry red chilies and solid hing to the pan. This is just to make them crispy. Add tamarind piece, if you are not soaking it in water.
  • Keep aside the pan to cool down. Next, transfer the contents to a mixer or grinder. Add grated coconut and salt.
  • Grind, adding water to get a near-smooth paste. This chutney has awesome aroma and taste.
  • Serve it with cooked rice, dosa, idly or with any other main course meal. Enjoy the taste!

Step one: roast split white lentils on a medium low heat with a few drops of oil. Saute them until they are golden brown. Now, you get a nice aroma from the roasted lentils.
Step one: roast split white lentils on a medium low heat with a few drops of oil. Saute them until they are golden brown. Now, you get a nice aroma from the roasted lentils.
Turn off the heat.
Turn off the heat.
Step two: Add broken dry red chilies and hing to the pan. Let them become crispy due to heat. Also, add tamarind if you are not soaking it in water. Set the pan aside for cooling.
Step two: Add broken dry red chilies and hing to the pan. Let them become crispy due to heat. Also, add tamarind if you are not soaking it in water. Set the pan aside for cooling.
Step three: When the ingredients are completely cold, transfer them to a mixer or blender.
Step three: When the ingredients are completely cold, transfer them to a mixer or blender.
Step four: Add grated coconut and salt. Grind adding enough water to get a near-smooth paste. Transfer it to a bowl.
Step four: Add grated coconut and salt. Grind adding enough water to get a near-smooth paste. Transfer it to a bowl.
Serve this aromatic and delicious chutney with cooked rice, dosa, idly or any other main course meal. Enjoy the taste!
Serve this aromatic and delicious chutney with cooked rice, dosa, idly or any other main course meal. Enjoy the taste!

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