Pongal Chutney

Pongal Chutney is a flavorful and aromatic accompaniment made with lentils and spices, perfect for enhancing the taste of the traditional South Indian Pongal dish. This gluten-free chutney packs a punch with its unique blend of ingredients and is easy to prepare.

Ingredients

• Split yellow moong dal - 50 grams
• Fresh coconut, grated - 30 grams
• Green chilies - 2 (adjust to taste)
• Ginger, peeled and chopped - 1 teaspoon
• Cilantro, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Oil - 1 teaspoon (for tempering)
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 5-6 leaves

Steps

1. Dry roast the split yellow moong dal in a pan over medium heat until it turns golden brown and emits a nutty aroma. This should take about 5-7 minutes.
2. Remove the roasted dal from the pan and let it cool slightly. Then, add it to a blender along with grated coconut, green chilies, ginger, cilantro, lemon juice, and salt. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
3. In the same pan, heat 1 teaspoon of oil over medium heat. Add mustard seeds and let them splutter, then add curry leaves and sauté for a few seconds until fragrant.
4. Pour the tempering over the blended chutney and mix well. Adjust salt and lemon juice to taste.

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 100 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber from moong dal, promoting digestive health.
• Contains healthy fats from coconut, which can support heart health.

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