Daal Chutney

Daal Chutney is a flavorful and tangy Indian side dish made from roasted lentils and a blend of spices, perfect for enhancing the taste of various meals. Its unique texture and taste make it a delightful accompaniment to rice, breads, or snacks.

Ingredients

• Yellow split lentils (moong dal) - 50 grams
• Coconut (fresh, grated) - 30 grams
• Green chilies - 2 (adjust to taste)
• Fresh coriander leaves - 10 grams
• Lemon juice - 1 tablespoon
• Salt - to taste
• Oil (for tempering) - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 5-6 leaves

Steps

1. Dry roast the yellow split lentils in a pan over medium heat until they turn golden brown and emit a nutty aroma, about 5-7 minutes. Stir frequently to avoid burning.
2. Let the roasted lentils cool, then transfer them to a blender along with grated coconut, green chilies, coriander leaves, lemon juice, and salt. Blend until you achieve a smooth paste, adding a little water if needed to reach the desired consistency.
3. In a small pan, heat the oil over medium heat. Add mustard seeds and let them splutter. Then, add curry leaves and sauté for a minute until fragrant.
4. Pour the tempering over the blended chutney and mix well. Adjust salt and lemon juice according to your taste.
5. Serve the Daal Chutney fresh with rice, idli, dosa, or any snack of your choice.

Nutrition

• Calories: 120
• Protein: 6 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.05 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Contains healthy fats and antioxidants from coconut and spices.

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