Serves: ?
3 tbsp channa dal
2 red chilies
Dry roast the channa dal and red chilies until golden. Set this aside to cool. Powder the channa dal and red chilies in blender.
1 tbsp oil
1 cup red / yellow / orange bell pepper, chopped (1 medium bell pepper)
Add oil to the same pan, add bell peppers, sauté till they are soft, about 5 minutes and 30 seconds in medium flame.
1/2 tsp cumin seeds
Add cumin to the same pan, sauté for another 30 seconds. Take it out and allow them to cool.
1/4 cup coconut
1 tsp ginger
tamarind
1/2 tsp salt
3/4 cup Water
Add all the above to the blender and blend until smooth.
For Tempering (Optional)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
Make tampering and pour it over the chutney and mix well.
Taste Note: Tastes AWESOME
Source: indianhealthyrecipes
3 tbsp channa dal
2 red chilies
Dry roast the channa dal and red chilies until golden. Set this aside to cool. Powder the channa dal and red chilies in blender.
1 tbsp oil
1 cup red / yellow / orange bell pepper, chopped (1 medium bell pepper)
Add oil to the same pan, add bell peppers, sauté till they are soft, about 5 minutes and 30 seconds in medium flame.
1/2 tsp cumin seeds
Add cumin to the same pan, sauté for another 30 seconds. Take it out and allow them to cool.
1/4 cup coconut
1 tsp ginger
tamarind
1/2 tsp salt
3/4 cup Water
Add all the above to the blender and blend until smooth.
For Tempering (Optional)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
Make tampering and pour it over the chutney and mix well.
Source: indianhealthyrecipes
