Ingredients with Measurements:
- 1 cup split pigeon peas (toor dal)
- 2 medium-sized tomatoes, chopped
- 2-3 green chilies, chopped
- 1 small onion, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp oil
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the split pigeon peas (toor dal) and soak them in water for 30 minutes.
2. In a pan, heat 1 tbsp oil and add mustard seeds, cumin seeds, and urad dal. Saute until the mustard seeds start to pop.
3. Add chopped onions, green chilies, ginger, and garlic. Saute until the onions turn translucent.
4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook until the tomatoes are soft and mushy.
5. Drain the soaked toor dal and add it to the pan. Mix well and cook for 5 minutes.
6. Add 1/4 cup water and cook until the dal is soft and fully cooked.
7. Turn off the heat and let the mixture cool down.
8. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
9. In the same pan, heat 1 tbsp oil and add the blended mixture. Cook for 5 minutes on low heat.
10. Turn off the heat and let the chutney cool down before serving.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Cook on low heat
Serving size:
- Makes 2 cups of chutney
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 19g
- Protein: 6g
Substitutions for ingredients:
- Split pigeon peas (toor dal) can be substituted with split yellow peas or split mung beans.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
- Mustard seeds can be substituted with cumin seeds.
Variations:
- Add 1/2 cup grated coconut for a coconut and tomato chutney.
- Add 1/2 cup fresh mint leaves for a mint and tomato chutney.
- Add 1/2 cup fresh coriander leaves for a coriander and tomato chutney.
Tips and tricks:
- Soak the toor dal for at least 30 minutes to reduce the cooking time.
- Cook the chutney on low heat to prevent burning.
- Adjust the amount of green chilies and red chili powder according to your taste preference.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the chutney in a pan on low heat until warm.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- Serve with dosa, idli, or uttapam.
- Use as a dip for samosas or pakoras.
Suggested side dishes:
- Coconut chutney
- Mint chutney
- Coriander chutney
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it on low heat for a few more minutes to thicken it.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
- Chutney is a traditional Indian condiment that has been around for centuries. It is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- This tomato and dal chutney has a spicy and tangy flavor with a creamy texture.
Serving suggestions:
- Serve the chutney as a side dish or condiment with Indian meals.
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Region: Indian