Roasted Chana Dal Chutney – Cooking With Sapana

Whenever it comes to chutney for dosa or idli we always think of the one most common chutney i.e coconut chutney or maybe tomato chutney but let me tell you there is this one delicious chutney that you have missed.

Roasted chana dal chutney is the most delicious and super quick chutney of all. All you need is a pack of store-bought roasted chana dal or Dalia dal in your pantry and viola the chutney will be ready in under 15 minutes.

This chutney stays fresh for a couple of days in the refrigerator and tastes just amazing with any South Indian breakfast dish. Frankly, I sometimes use it as a spread on my toast and the taste is heavenly delicious.

Roasted Chana Dal Chutney

Roasted chana dal or fried Bengal gram is popularly known as Dalia Dal in most Asian grocery stores. This dal is used to make a spicy and very delicious chutney to pair with idli, dosa, uttapam, or paniyaram.

I made this roasted chana dal chutney from Vah Chef. It is a very hot and spicy chutney. I served it with Rava dosa and it tasted amazing.

Ingredients Needed for Roasted Chana Dal Chutney

For the detailed list of ingredients with exact measurements please check the printable recipe card below.

• Roasted chana dal/dalia dal: Roasted chana dal or dalia dal is widely available on Asian grocery stores. You can also find them online on amazon food as well.
• Coconut: Fresh grated coconut or ifyou can’t find the fresh one you can simply use dry desiccated coconut.
• Dry red chillies: Whole dry red chillies, I used mild spicy chillies.
• Curry leaves: Fresh or dried curry leaves.
• Asaeftida: Adds a nice flavor and taste.
• Mustard seeds: For tempering
• Tamarind paste: To add some tanginess in the chutney. You can make the paste at home by soaking the tamarind in hot water for spome time and then drain the extract or you can use store bought tamarind paste as well.
• Oil: To temper
• Salt: I love uisng Himalayan pink salt in all of my cooking.

For the detailed instructions to make this recipe please check the printable recipe card below.

Heat oil in a pan and add roasted chana dal, few curry leaves, and red chilies. Stir and add grated coconut. Stir for 1 minute and remove from heat.

Remove the contents from the pan except for the oil and make a paste in a blender using enough water. Add salt and tamarind paste and set aside.

Heat the same oil and add asafetida mustard seeds and curry leaves. Pour the tempering over chutney blend. Mix and store in an airtight container.

Serving and Storage

Serve and enjoy this chutney with upma, poha, dosa idli, or uttapam. You can store this chutney in the refrigerator for a couple of days. I haven’t tried freezing the chutney but I guess it could be easily frozen and then thawed before serving again.

Pro Tips

• Make sure to check the expiry date on the roasted chana dal packet while buying. If it is too old the flavors can be ruined.
• Adjusts the amount of dry red chilies as per your desired spice levels.
• Fresh coconut gives that unique nutty taste so if available use fresh coconut.
• If you find it difficult to grind the chutney, add little water at a time and grind to make a fine paste.
• Make sure the chutney mixture is cooled enough when you grind it otherwise it may splash everywhere.

Like Roasted Chana Dal Chutney,try these recipes….

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Garlic Chutney and 5 Popular Chutneys and the best one’s Mint Chutney.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe Card

Roasted Chana Dal Chutney

Sapana Behl

Roasted chana dal chutney with red chilies, coconut, and tamarind. This is one of the easiest and spicy delicious chutneys that you would want to pair with your dosa, idli, or uttapam.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Condiments

Cuisine Indian, South Indian

• 1/2 cup roasted chana dal/dalia dal
• 1/4 cup fresh coconut grated
• 6-7 dry red chillies
• 2-3 sprigs curry leaves
• a pinch aseftida
• 1 teaspoon mustard seeds
• 2 teaspoon tamarind paste
• 1 tablespoon oil
• salt to taste

• Heat oil in a pan and add roasted chana dal,few curry leaves and red chillies. Stir and add grated coconut.

• Stir for 1 minute and remove from heat.

• Remove the contents from the pan except the oil and make a paste in blender using enough water.

• Add salt and tamarind paste and set aside.

• Heat the same oil and add aseftida mustard seeds and curry leaves.Pour the tempering over chutney blend.

• Mix and store in air tight container .

• Serve and enjoy with upma ,poha ,rice dosa idli or uttapam.

• Make sure to check the expiry date on the roasted chana dal packet while buying. If it is too old the flavors can be ruined.
• Adjusts the amount of dry red chilies as per your desired spice levels.
• Fresh coconut gives that unique nutty taste so if available use fresh coconut.
• If you find it difficult to grind the chutney, add little water at a time and grind to make a fine paste.
• Make sure the chutney mixture is cooled enough when you grind it otherwise it may splash everywhere.

Keyword chutney for dosa idli, dalia dalchutney, dosa chutney, fried bengal gram chutney, roasted chana dal chutney

This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Roasted Chana Dal Chutney and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl