Toor dal Chutney has a unique, rich flavor from the roasted toor dal and spices . It’s commonly served with rice, dosa, or idli, providing a wholesome and protein-rich accompaniment that stands out for its earthy and rich flavors, even without the use of common ingredients like onions or garlic, making it a great accompaniment even without the usual onion, garlic, or tomato.
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Wash Toor dal and keep aside.
Heat a kadhai, add coconut oil and toss kashmiri dry red chillies till it puffs up.
Once red chillies doubles its size , add cumin seeds, urad dal and Black pepper corns. Saute for few seconds. Don't over roast.
Now add washed toor dal and roast for 5-7 min on low flame. Turn off the flame. Let it cool down.
Transfer the mixture in a mixie jar and add water . Blend into smooth paste. Add more water if you want the chutney watery. Otherwise thick chutney tastes the best. Add salt to the paste after grinding.
Ready the tempering. Heat coconut oil and temper it with mustard seeds, dry red chilli and pinch of asafoetida. Pour the tempering over the ground chutney and mix well.
Delicious Spicy Toor Dal Chutney is ready to serve with dosa, idli, parathas and even hot rice.
You can also make this chutney using mix dals like moong dal, chana dal or green moong
Use kashmiri dried red chilies, for that strong bright red colour and balanced flavor.
Adjust water while grinding as per your preferences.
If you want to store the chutney for longer days , avoid adding salt and Tempering . Add salt and temper it fresh when needed.
How do I make Toor Dal Ki Chutney step by step?
To make Toor Dal Ki Chutney, start by washing 0.5 cup of toor dal and set it aside. Heat coconut oil in a kadhai and toss in 4 Kashmiri dry red chillies until they puff up. Add cumin seeds, urad dal, and black pepper corns, sautéing for a few seconds. Then, add the washed toor dal and roast it on low flame for 5-7 minutes. Once cooled, blend the mixture with 1.5 cups of water into a smooth paste, adjusting the water for your desired consistency. Finally, prepare the tempering with coconut oil, mustard seeds, dry red chillies, and a pinch of asafoetida, and mix it into the chutney. Serve it with dosa, idli, or rice.
Is Toor Dal Ki Chutney suitable for vegan diets?
Yes, Toor Dal Ki Chutney is suitable for vegan diets as it contains no animal products. The ingredients include toor dal, coconut oil, and spices, making it a wholesome and protein-rich option for those following a plant-based lifestyle.
What can I substitute for coconut oil in Toor Dal Ki Chutney?
If you need a substitute for coconut oil in Toor Dal Ki Chutney, you can use other oils like olive oil, vegetable oil, or ghee if you're not strictly vegan. However, keep in mind that using a different oil may slightly alter the flavor profile of the chutney.
How should I store leftover Toor Dal Ki Chutney?
To store leftover Toor Dal Ki Chutney, place it in an airtight container and refrigerate. It can last for about 3-5 days in the fridge. If you want to keep it longer, consider freezing it in small portions, which can last for up to a month. Just thaw and mix well before serving.
What dishes pair well with Toor Dal Ki Chutney?
Toor Dal Ki Chutney pairs wonderfully with a variety of dishes. It is commonly served with dosa, idli, and parathas. Additionally, it complements hot rice, making it a versatile accompaniment for many Indian meals. You can also enjoy it as a spread on sandwiches or wraps for added flavor.
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