This is an easy and simple recipe of roasting lentils and spices to make a versatile chutney powder that can be had in various ways(follow note after the instructions below).I learnt this recipe from my mom who had learnt from my paternal grandmother.I have made minor additions like mustard,dhania and jeera just for that delicate flavour and used dry mango powder instead of tamarind.
Moong daal 1/2cup
Urad daal 1/2cup
Chana daal 1/2 cup
Red chillies(broken) 1/2cup
(combine a few
Mustard seeds a pinch
coriander seeds (dhania) 2 pinches
Cumin seeds (jeera) 2 pinches
(adjust according to
the quality and its aroma)
Amchur powder 1/2tsp
Tamarind(optional) size of a chickpea
Salt to taste(1 tsp apprx)
- Heat a heavy bottomed pan and roast the daals separately one by one and set aside on a plate.
- Roast on a low flame till aroma of each daal is felt and colour changes to golden(no over roasting)
- Roast mustard,dhania,jeera and hing lightly(mustard should pop up)
- Roast the red chillies for a couple of minutes.
- Also roast salt and tamarind(if using)lightly and switch off the heat.
- When the ingredients are a little warm blend to form a nice powdery consistency adding dry mango powder(amchur).
- Take care by not trying to sniff as it may lead to bouts of sneezes
- Store in a clean and dry jar when it is completely cooled.
- Stays good for months.
- Serve with dosa/neerdosa etc
- Serve as an accompaniment with dosas instead of chutney by just mixing it with a little oil of your choice(coconut/sesame/olive,etc.,)
- As soon as you spread a thin dosa sprinkle a little all over it..tastes yum with butter and any chutney.
- Take a scoop of this chutney powder and mix up with oil.In this, dip idlis to coat all over generously..this way it stays for hours togetehr(best as a travel food)
- Mix with a little curd and goes as a dip with stuffed parathas,bhakri and rice as well.
- Ideal for school lunch boxes instead of chutney.