Friday, June 25, 2010

Split Pigeon Peas Chutney ~ (Toor Dal, Thogari bele chutney)

The Slipt pigeon peas chutney is very famous in southern part of India especially south - north Karnataka. This chutney goes well with hot rice, chapati, idlis with a slice of onion. The aroma/flavour of the chutney is divine.
When I'm out of veggies will prepare this chutney ;)
Ingredients-
2 tbsp Split Pigeon Peas
1/2 cup fresh grated coconut
small piece of tamarind(if you use taste take 1/2 tsp)
salt to taste
asafoetida powder
4-5 Red chilies
few fresh curry leaves
Tempering
1 tsp Mustard seeds
1 Red chili
few curry leaves
1/4 tsp Asafoetida powder
Oil
Dry roast the Split Pigeon Peas, red chilies, asafoetida powder,3-4 curry leaves.
Grind the roasted peas together with coconut, tamarind, salt by adding little water(as required) and transfer it to serving bowl.
Lastly, heat a 1 tbsp oil add mustard seeds, when it starts splutter add red chilies, curry leaves and asafoetida powder. Mix it with chutney and serve.

8 comments:

Cool Lassi(e) said...

Nice chutney. Great picture as always!

Priya said...

Wow Madhuri, i do prepare this chutney whenever i dont have any veggies,just love with rice porridge.. beautiful clicks..

Rach said...

Looks so delicious. Amazing clicks :)

Umm Mymoonah said...

Wow! picture looks great, very yummy chutney,love to have with dosa or idlis, even rice kanji.

? said...

We have a similar chutney b ut dont use roasted channa dal.. lovely snapshots.

Sushma Mallya said...

Pic is very lovely and simple and nice chutney too

Nandini said...

Colorful, lovely & yummy.

suma said...

Yumm!! I had almost forgotten this chutney.. lovely pics here..

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