January 18, 2006

Tuwar dal chutney

Here is a very bland, quite unusual, and very nutritious tuwar dal chutney which will fit in well with any hot curries, masala dosais, or spicy idlees.

Tuwar dal chutney recipe

Tuwar dal – 1 cup
Garlic – 5 beads, medium size, peeled
Salt – ¼ teaspoon

Method: Fry the dal in a dry frying pan over low heat. When it is very lightly browned, remove from the heat and allow it to cool. Combine it with the garlic and salt and grind to a smooth ball of chutney. Serve it raw without any seasoning.

Please see the picture of this chutney which we prepared today and used with rawa and vermicelli idlees.