Saturday, August 7, 2010

Chutneys with Lentils-3

Please go through my previous posts on this topic if you are new to this cuisine.

Here are some more recipes for Chutneys With lentils...We have to use, de-husked (cleaned), split lentils for this and not the whole one. Split and de-husked Green Gram is known as Moong Daal in Hindi and Pesara Pappu in Telugu.


1. Green Gram Chutney-Roasted

Ingredients:
Lentil         150Gms
Ghee (clarified butter) or oil   1 Tbsp
Red Chillies(dried)        2-3
Cumin Seeds      1/2 Tbsp
Garlic Pods  2-3
Grated Jaggery -1tsp

Method:

  • Heat ghee or oil in a pan and roast the lentil until it gives of a nice roasted smell. Cool it.
  • Roast dried chillies just for a minute and keep aside.
  • Peel and slightly roast the garlic.
  • Take all the ingredients and grind to a paste by adding water little at a time. 
  • Adjust the quantity of the Red Chillies as this will be very spicy for those who are not used to eating spicy food.
  • The consistency of the chutney should be a very thick paste if used as an accompaniment to rice and thinner if used with Idly Upma or Dosa.
  • Garlic is optional and sugar can be used in place of jaggery.



2. Green Gram Chutney-Soaked.

Ingredients:
Lentil         150Gms
Red Chillies(dried)        1
Grren chillies  1
Cumin Seeds      1/2 Tbsp
Garlic Pods  2-3
Grated Jaggery-1 tsp

Method:
  • Wash and soak the lentil for 2-3 hours. Usually this lentil gets soaked easily. If not soak it till it is done. Remove the excess water.
  • Roast dried chillies just for a minute and keep aside.
  • Peel and slightly roast the garlic.
  • Take all the ingredients and grind to a paste. Add a little water if required. 
  • Adjust the quantity of the Red Chillies as this will be very spicy for those who are not used to eating spicy food.
  • The consistency of the chutney should be a very thick paste if used as an accompaniment to rice and thinner if used with Idly Upma or Dosa.
  • Garlic is optional and sugar can be used in place of jaggery.


Tempering or Seasoning:
For the above two recipes if tempering as follows is added it tastes good:
Ingredients:
Bengal gram split and de-husked  1 tsp
Black gram split and de-husked  1tsp
Fenugreek Seeds     1/2 tsp
Mustard seeds   1tsp
Cumin seeds   1tsp
Asafoetida   1/4 tsp
Curry leaves   2 sprigs
Coriander greens  finely chopped 2 tbsp

  • Heat 1-2 tsp of ghee or oil to a smoking point and lower the heat.
  • Add 1 tsp each of split and de-husked Bengal gram and black gram, fry for a minute
  • Add 1/2 tsp of fenugreek seeds. Fry for two minutes
  • Add 1 tsp of mustard seeds. Let them splutter.
  • Now add 1 tsp of cumin, one red chilli broken into pieces(avoid this if you don't like spicy food).
  • Add 1/4th tsp of Asafoetida, curry leaves (two sprigs).
  • Mix it with the chutney and serve garnished with finely chopped coriander greens.
These chutneys will have to be consumed within a day. But it is easy to make.