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.

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.

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.

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.

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.