Masoor dal Chutney is a very aromatic chutney made with pink lentils, garlic and spices.
It is a great accompaniment with idli or dosa.
It was a lot of fun exploring some very new lentils for this weeks BM theme. Masoor dal is nothing new to me as it is one of my very favorite lentil. I make dal, pongal, use it as one of the lentils in adai, but have never thought of making chutney with it until I saw this recipe for it here. After having made two subzis in the series I was looking for something different and this was the perfect choice.
I would say the flavor resembled Paruppu thogayal to some extent but adding the coriander seeds and cumin seeds added an additional layer of flavor. Being garlic lovers, I did not omit the garlic in the recipe, but this could be made without the garlic.
We ate it for dinner as a side for rava idli. I had a little bit of leftover that I ate along with thayir saadham (yogurt rice) the next day and it was delicious. The masoor dal chutney was very quick to make and definitely a good alternate to the routine coconut chutney.
Do check out the other chutney recipes that I have in the blog –
Onion, tomato and cilantro chutney
Urad dal chutney
Hmarcha Rwat – Roasted Green chili chutney
Goan Special coconut chutney
Chettinadu Milagai Chutney
Peanut chutney – version 1
Peanut chutney – version 2
one more Peanut version – version 3
Preparation time – 5 minutes
Cooking time – 10 minutes
Difficulty level – easy
Recipe adapted from – Vegetarian Indian Recipes
Ingredients to make Masoor Dal Chutney – serves 4 to 6
- Masoor dal / Pink lentil – 1/2 cup
- Coriander seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Red chilies – 4 or 5 (adjust based on your spice level)
- Garlic – 2 cloves (optional)
- Tamarind – a tiny piece
- Jaggery or sugar – 1/2 tsp
- Salt – to taste
- oil – 1 tsp
For seasoning –
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves – few
- Asafetida – 1/4 tsp
Procedure to make Masoor Dal Chutney –
- Dry roast the lentils until they are aromatic and start changing color. Masoor dal roasts really quickly and so keep the flame low and keep stirring all the time.
- Transfer the roasted lentils on a plate and in the same pan, heat 1 tsp of oil. Add the coriander seeds, cumin seeds, red chilies and garlic and fry them until they are aromatic. At the end add the tamarind piece and jaggery.
- Let everything cool down and then grind the fried ingredients along with the masoor dal and salt. Add water as needed to grind.
- In a small pan, heat 1 tsp of oil. Add the mustard seeds and let it splutter.
- Now add the urad dal, curry leaves and asafetida.
- Add this to the chutney and mix well. Serve with idli or dosa.