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Roasted Split White Lentil (Urad Dal) Coconut Chutney 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.

Split white lentil (urad dal) coconut chutney.

Split white lentil (urad dal) coconut chutney.

An Awesome Side Dish in Just Ten Minutes!

Yes, you read that right! You can make this roasted white lentil (urad dal) coconut chutney in a very short amount of time. This recipe is both quick and easy to prepare.

White lentils are loaded with protein and fiber. They are also a good source of copper, zinc, vitamin B, magnesium, manganese, folate, potassium, etc. In addition to being healthy, roasted lentils are also delicious, with a wonderful aroma.

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

Let me show you how to make this white lentil coconut chutney.

Cook Time

Prep timeCook timeReady inYields

5 min

5 min

10 min

Serves four people

Ingredients

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

Instructions

  1. Place white lentils (urad dal) in a deep-bottomed pan. Add a few drops of oil. I use coconut oil because I like its flavor.
  2. Roast over medium-low heat while stirring continuously. Roast them uniformly all around.
  3. Once the lentils become golden brown and you get a nice aroma, turn off the heat.
  4. 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.
  5. Set aside the pan to allow the mixture to cool down. Next, transfer the contents to a mixer or grinder. Add grated coconut and salt.
  6. Grind, adding water to get a near-smooth paste.
  7. Your tasty and aromatic chutney is now ready to enjoy. Serve with cooked rice, dosa, idly, or with any other main course.

Photo Tutorial

Step one: Roast split white lentils over medium-low heat with a few drops of oil. Saute them until they are golden brown. A nice aroma will arise from the roasting lentils.

Step one: Roast split white lentils over medium-low heat with a few drops of oil. Saute them until they are golden brown. A nice aroma will arise from the roasting lentils.

Turn off the heat.

Turn off the heat.

Step two: Add broken dry red chilies and hing to the pan. Let them get crispy from the residual heat. Also, add tamarind if you are not soaking it in water. Set the pan aside to cool.

Step two: Add broken dry red chilies and hing to the pan. Let them get crispy from the residual heat. Also, add tamarind if you are not soaking it in water. Set the pan aside to cool.

Step three: When the mixture has cooled completely, transfer it to a mixer or blender.

Step three: When the mixture has cooled completely, transfer it 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!