Ingredients with Measurements:
- 1 cup split yellow lentils (toor dal)
- 2 medium-sized onions, chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon oil
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the lentils thoroughly and soak them in water for 30 minutes.
2. In a pan, heat oil and add cumin seeds and mustard seeds. Let them splutter.
3. Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.
4. Add turmeric powder and red chili powder to the pan and mix well.
5. Drain the soaked lentils and add them to the pan. Mix well.
6. Add enough water to cover the lentils and bring it to a boil.
7. Reduce the heat and let it simmer until the lentils are cooked and soft.
8. Turn off the heat and let it cool down.
9. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
10. Add salt to taste and mix well.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Not applicable
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 200 kcal
- Fat: 5 g
- Carbohydrates: 30 g
- Protein: 10 g
- Fiber: 10 g
Substitutions for ingredients:
- Split yellow lentils can be substituted with split red lentils or split green lentils.
- Green chilies can be substituted with red chilies or chili flakes.
- Mustard seeds can be substituted with cumin seeds.
Variations:
- Add grated coconut to the chutney for a creamier texture.
- Add roasted peanuts or cashews for a crunchy texture.
- Add a teaspoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Soak the lentils for at least 30 minutes to reduce cooking time.
- Add water as required to prevent the lentils from sticking to the pan.
- Adjust the spice level according to your preference.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Microwave the chutney for 1-2 minutes or heat it on a stove until warm.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped coriander leaves or grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Serve with dosa, idli, or vada.
Suggested side dishes:
- Sambar
- Coconut chutney
- Tomato chutney
Troubleshooting advice:
- If the chutney is too thick, add water to adjust the consistency.
- If the chutney is too watery, cook it on low heat until it thickens.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking.
- Store the chutney in an airtight container in the refrigerator.
Food history:
- Onion and dal chutney is a popular South Indian condiment that is usually served with breakfast dishes.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the chutney as a side dish with breakfast or as a condiment with snacks.
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Region: Indian