Sunday, June 13, 2010

Chutneys with Lentils-2

My first post on this section is here...


Here are the ingredients used for the recipes in this post:
This is the roasted lentil
Garlic, chopped.
Raw mangoes
Coriander Greens
Jaggery. Sugar can also be used instead of this.

2. Pigeon Pea and Coconut Chutney

Ingredients:
Pigeon Pea: 1 cup
Fresh Coconut (grated): 1/2 to 3/4 cup
Dried Red chillies: 4-5
Cumin Seeds: 2 tsp
Tamarind pulp: 1 Tbsp
Jaggery(grated): 1 Tbsp
Salt: To taste
Garlic (optional): 4-5 pods
Coriander Greens (chopped fine): 1Tbsp

Method:
  • Roast, the lentil till golden brown and keep aside till it cools down. 
  • Roast the red chillies separately for one or two minutes. 
  • Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. 
  • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

3. Pigeon Pea and Raw Mango Chutney

Ingredients:
Pigeon Pea : 1 Cup
Raw Mango: 1 (small sized)
Red Cillies-4-5
Cumin seeds; 2 tsps
Jagerry (grated): 1 Tbsp
Garlic (optional): 4-5 pods
Coriander Greens (chopped fine): 1 Tbsp
Salt: to taste

Method:
  • Roast, the lentil till golden brown and keep aside till it cools down. 
  • Roast the red chillies separately for one or two minutes. 
  • Peel and grate Mango 
  • Grind together all the ingredients, adding little water to make a very thick paste or to the required consistency. You can add the grated mango in the last and just grind it for a minute. 
  • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 

4. Pigeon Pea, Coconut and Raw Mango Chutney

Ingredients:
Pigeon Pea : 1 Cup
Grated fresh Coconut: 1/2 cup
Raw Mango (peeled and grated): 1/2 cup
Dried Red Chillies: 4-5
Cumin seeds; 2 tsps
Jagerry (grated): 1 Tbsp
Garlic (optional): 4-5 pods
Coriander Greens (chopped fine): 1 Tbsp
Salt: to taste

Method:
  • Roast, the lentil till golden brown and keep aside till it cools down. 
  • Roast the red chillies separately for one or two minutes. 
  • Grind together all the ingredients with a little water, to a thick paste or required consistency. 
  • Garnish with Coriander Greens and serve with hot steamed/boiled rice. 
Note:
  1. If you want it to be more tasty, you can use 1Tbsp of Ghee(clarified butter) for roasting the lentil. Adjust the quantities of Chillies and Mango according to your taste. 
  2. The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.

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