Dal Coriander Chutney

A little twist on standard coriander chutney, I decided not to use coconut and groundnut and lemon juice so the chutney can stay longer in fridge. I had left over cilantro so I added that in but my intention was not to use that much cilantro. In any case giving the recipe for what I made. You can improvise and make it without cilantro. It will taste very good.


2 tsp chana dal

2 tsp urad dal

2 tsp moong dal

1/2 cup chana dhalia (softer version used in chiwda)

1 full packet of curry leaves

3-4 red chillies

tadka: oil, mustard seeds, asofeotida

cilantro as per taste

salt as per taste

1/2 tsp amchur powder

In a pan, make tadka (oil, mustard seeds and asofoetida), add curry leaves (as much as you want, i added full packet from patel).

add all the dals, chana, urad and moong, add the red chillies and dhala and fry for

few minutes. Picture shown.

Once cool transfer the contents to mixer, add amchur powder and salt and grind in

to powder.

At this point, this can be eaten as is like the dry chutney powder.

To make it into idli or dosa chutney, add fresh cilantro and water and blend it nicely.

You can add tadka on top or yogurt or serve as is.


By Priya Vaidya



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