Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 15 Servings

Chutney powder made with lentils is a common accompaniment in Karnataka. Every home has this powder and used to make up for lack of taste in meals or as a chutney to be relished with idlies and dosas. It's very commonly served with upma and rotti.

Ingredients

• 2 cups Channa dal
• 1 cup urad dal
• Glutenfree Hing ( Asafoetida)
• 25 red chilli
• 1 dry coconut
• 1c curry leaves
• 2 lemon size dry tamarind
• Unrefined salt
• 1/2c coarsely ground jaggery powder

Method

• Dry roast Channa dal and urad dal separately
• Dry roast red chilli separately
• Wash and dry roast curry leaves separately
• Do not wash the tamarind, just clean it by removing the hard particles, the seeds and hard fibre and keep aside
• Grind the dry coconut and keep aside
• Grind all the ingredients such as channa dal, urad dal, chilli, curry leaves and tamarind.
• Add the dry coconut to the mixer that has the powder and just run the mixer once to give a thorough mix
• Check if the salt is enough and add if needed
• Ensure that the powder is not too hot.
• Once it cools down, add the jaggery powder and run the mixer once to give a thorough mix
• Add a dry tadka of mustard to this and enjoy.

This can be used as an accompaniment for dosa, idly or chapathi. It can also be mixed with rice and enjoyed. When time is short, one can mix a plant based curd to this and ready made lentil chutney is also ready.

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