Toor Dal Chutney

This Blogging Marathon has certainly reminded me of one thing - that I haven't made Toor Dal Chutney in years! I was surprised of that because both my husband and I are major fans of this chutney. Also both of us have some very pleasant memories attached to this chutney dating back to our respective childhoods. 

My MIL apparently used to hand grind this chutney in a huge mortar and pestle sculpted out of stone (what we call a Rubbu Rolu in Telugu).  Though for health reasons she has resorted to the modern day gadget of a mixer, she occasionally uses the stone M & P.  She vouches that the taste distinctly is better when hand ground(who can deny that??). 

Anyway, with the resources we have here, I made this chutney in a mixer for Day 5 of  BM 12.

Ingredients - 

Toor Dal / Kandipappu / Pigeon Peas 1/2 cup
Cumin Seeds 1 tsp
Pepper Corns 5-6
Dry Red Chillies 4-5
Salt as needed
Tamarind extract as needed
Sugar 1/2 tsp or as needed
Garlic Cloves2-3 or as preferred (Optional)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry Leaves few, Asafoetida 1/4 tsp)

Toor Dal Chutney

Method Of Preparation - 

In a heated sauce pan, keeping the heat to medium, dry roast Toor Dal until it attains a golden brown hue and the aroma is pleasant. Keep stirring it and don't leave it unattended.

Remove onto a plate allowing it to cool. Now dry roast cumin seeds, pepper and red chillies separately and let them cool.

Upon cooling, grind all the roasted ingredients adding garlic (if using), tamarind extract, salt, sugar and enough water. We like the chutney in a coarse texture but that is individual preference.

Note that this chutney will absorb a lot of water thereby increasing in volume.

To prepare the seasoning, heat oil and add all the remaining ingredients. After the Dals brown and the mustard seeds pop, remove and mix it in the above chutney.

Enjoy with steaming hot rice and a dollop of ghee as part of a satisfying meal!

Check out the other Blogging Marathoners doing BM# 12.
Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time 15 min
Makes 1 cup
Posted by Harini on Friday, January 20, 2012

17 comments

  1. Srivalli Says:
  2. We love this so much! surprising I haven't even posted it..looks so inviting!

     
  3. sushma Says:
  4. Feeling hungry after seeing the pic. Bookmarked thanks dear

     
  5. Sravs Says:
  6. Yummy chutney !! loved to have with steam rice and ghee!!

    Ongoing Event - CC-Chocolate Fest

     
  7. Lovely and delicious looking toor dal chutney. Excellent preparation.

    Deepa
    Hamaree Rasoi

     
  8. Suma Gandlur Says:
  9. Love it. Mana illallo common anukunta gadha. We use just red chillies and cumin though, only the flavors of toor and cumin dominate in our chutney.

     
  10. Aarthi Says:
  11. I love this any time of the week..You are making me to have it now..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

     
  12. lovely and comforting. uses basic ingredients to create such a lasting effect

     
  13. Priya Says:
  14. Yumm, super tempting and extremely inviting chutney.

     
  15. Prathima Rao Says:
  16. Lip smacking chutney!!
    Prathima Rao
    Prats Corner

     
  17. book marked!!...need I say more...?yum yum!!n new!!

     
  18. I love this one! Want to attack right away with a dollop of ghee and rice!

     
  19. divya Says:
  20. Wow! Looks fantastic! I am drooling all over it :)

     
  21. I love pigeon peas..this is the most common pea we use in the Caribbean..but we don't usually make dal with this. Our dals are usually made with either channa or lentils. Can't wait to try this dal!

     
  22. Paruppu chutney looks amazing!

     
  23. i somehow had it in my list and missed out for last week bm. great still it had made a space here.

     
  24. Ohhh vedi annam konchem neyyi unte..Can not talk more after this mouthwatering..

     
  25. Claire Says:
  26. This looks like a great chutney! Thanks for sending your recipe to My Legume Love Affair.

     
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