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(600)Roasted Daliya dal Chutney

Ingredients

  • 2 cup Roasted chana dal ( Daliya dal)
  • ½ cup coconut.
  • 1 cup curd.
  • 20-25 tender Curry leaves.
  • 1 tsp Salt
  • 1 tsp Ginger paste
  • 1 tbsp Garlic paste or 5-6 Garlic cloves (optional)
  • 2-3 green chilies.
  • Tempering ingredients (Tadka)
  • 2 tbsp. Oil + ½ tsp Mustard seeds+ ¼ tsp. Asafoetida powder.+ 8-10 curry leaves+ 2-3 chillies

Method

  1. Grind roasted daliya dal into coarse powder and keep aside.
  2. Grate or cut into small pieces of fresh coconut and keep aside.
  3. In a grinder jar mix grated coconut, green chillies, ginger paste, tender curry leaves, salt and make a smooth paste.
  4. Now add curd and coarse powder of daliya dal in it and mix all in pulse mode so you will get coarse thick paste of daliya dal chutney.
  5. You can add water if you want runny consistency. Adjust the salt and green chillies quantity. Daliya dal chutney is ready.
  6. Pour tadka before serving.
  7. Serve with Idlis, Idli coins, Dhokla, Dosa, Chilas.
  8. Serve with love and smile.
Daliya dal chutney

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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