Chana Dal and Cocount Chutney (South Indian North Karnataka Kadale Bele Chutney)

Chana Dal Chutney also known as Kadale Bele Chutney in Karnataka is a popular side dish prepared using the roasted chana dal, coconut, garlic, red chilies, tamarind and goes well with the South Indian breakfasts like Idli, Dosa etc.

¼ cup chana dal
¼ cup fresh coconut, shredded
4 dried red chili
1 stalk curry leaves
3 cloves garlic optional
1 small marble size tamarind
1 Tbsp. oil
kosher or sea salt
water as required for grinding

For Tempering:
1 Tbsp. oil
½ tsp. mustard
½ tsp. urad dal
few curry leaves
1 dried red chilli (broken)

Heat 1 Tbsp. of oil in an iron skillet and roast chana dal on a medium-low flame till the dal turns golden brown. Remove and let it cool down.

Then add dry red chilies, curry leaves, and garlic and sauté till the red chilies puff up. Cool completely.

Transfer the sautéed ingredients into a blender and add shredded coconut, tamarind, and salt. Add water as required and blend to make a smooth paste.

Now for tempering, heat a pan with a Tbsp. of oil, add mustard seeds, urad dal, and allow mustard to crackle and urad dal to turn light brown.

Then add red chili, hing, curry leaves and sauté for few seconds. Pour over the chutney and mix it well. Enjoy chana dal chutney with dosa or idli.

Makes 4 servings.

Cook's Notes:

• Always sauté the chana dal on a medium-low flame to prevent it from burning.
• Adjust the spice according to your preference. You can also use green chili instead of red chili to increase the heat.
• If you don't have tamarind replace it with little lime juice or amchur powder.
• You can skip the garlic and replace it with a pinch of hing (asafetida).