Chutneys With Lentils-4

Andhra cuisine is known for its pickles, chutneys and spicy powders. Especially during some seasons like the hot summer and early rainy season, when it is difficult to buy vegetables, these come in handy. These can be used as dips by making them a little more thinner by adding water. So some more recipes here for you....

My previous posts on this topic are here :

These are Recipes on Chutneys
http://spiceomylife.blogspot.com/search/label/Chutneys

These are Recipes on Lentil Chutneys
http://spiceomylife.blogspot.com/search/label/Lentil%20Chutneys

Chick Pea-split and de husked.

1. Chick Pea Chutney

Chick Pea is also known as Bengal Gram. It is very tasty, nutritious and good for health. But excessive in take will cause indigestion. This chutney will be good with cooked rice or  any fried snacks.  For the recipes given below use split and cleaned (de husked) gram which is known as Chana Dal (चना दल) in Hindi and Senaga Pappu (శనగ పప్పు) in Telugu, which looks as in the picture above.

Ingredients:
Chick Pea   150Gms
Red Chillies dried    3-4
Cumin seeds     1 tsp
Tamarind pulp thick    1 Tbsp
Salt   to taste
Jaggery grated     2 tsp
Oil 1-2 Tbsp
Coriander Greens chopped fine 1 tbsp

For Tempering:
Oil   2 tsp
Fenugreek seeds 1/4th tsp
Mustard seeds   1 tsp
Split and de husked black gram  1 tsp
Cumin seeds  1 tsp
Asafoetida    1/4th tsp
Curry leaves   2 sprigs

Method :

• Heat oil in a pan and roast the lentil till golden brown in colour and gives off nice smell
• Cool it.
• Take lentil, tamarind pulp, jaggery, salt and red chillies and grind to a paste adding water little at a time.
• The paste should be a little coarse and very thick.
• To make it more tastier- Heat oil to smoking point,lower the heat, add fenugreek seeds, mustard seeds, black gram and fry for two minutes, then add cumin, let them splutter, add  asafoetida and  curry leaves. Add this to the chutney mix well and serve.
• Garnish with coriander greens. Serve with rice or snacks.

NOTE:

• Adjust the quantity of chillies according to your preference, as it will be very spicy.
• Add 2-3 pods of garlic(sliced) to the chutney after frying it in oil along with the tempering or separately. It can also be ground (after frying) along with the ingredients of chutney.

2. Soaked Chick Pea Chutney

Ingredients:

Chick Pea 150Gms

Green Chillies 1-2
Onions (medium) 1
Ginger grated 1 tsp
Cumin seeds 1 tsp
Lemon juice 1 Tbsp
Salt to taste
Jaggery grated 2 tsp
Coriander Greens Chopped fine 1 tbsp

For Tempering:
Oil 2 tsp
Fenugreek seeds 1/4th tsp
Mustard seeds 1 tsp
Split and de husked black gram 1 tsp
Cumin seeds 1 tsp
Dried Red Chillies 1
Asafoetida 1/4th tsp
Curry leaves 2 sprigs

Method :

• Wash and soak the lentil in enough (two to three cups) water for 2-3 hours till well soaked. Drain the water and keep aside. 
• Take lentil, jaggery, salt, lemon juice, ginger and green chillies and grind to a paste adding little water if necessary. Actually since it is soaked, it does not require additional water. 
• The paste should be a little coarse and very thick. 
• Chop onions very finely, add to the chutney and mix. Alternately just chop them into very big pieces and add while grinding 
• Heat oil to a smoking point, lower the heat, add fenugreek seeds, mustard seeds fry for a minute or two. Add cumin, asafoetida, curry leaves and pieces of red chili. After they start spluttering, remove from fire, add to the chutney paste and mix well. 
• Garnish with finely chopped coriander greens and serve. 

NOTE:

• Adjust the quantity of chillies according to your taste if you are using, both green and red chillies. The above quantity will make it very spicy.
• You can add garlic raw or fried sliced or ground to paste.

Try these and let me know please......

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.

Chutneys with Lentils-2

My first post on this section is here...

http://spiceomylife.blogspot.com/2010/06/chutneys-with-lentils-1.html

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.

Chutneys with Lentils-1

There are certain seasons when we do not get vegetables properly. In India, during the hot summer months and the early part of the wet rainy season, there is not much availability of vegetables in the market- at least not at the prices which a common man can afford. Very few vegetables are available and that too at such prices that we don't feel like buying them at all. At that time we try to replace them or substitute them with other things like the  preserved vegetables-pickles, purees, sun dried pieces of vegetables or lentils etc.

The chutneys made with lentils are very tasty, easy to make, nutritious, healthy and almost oil free recipes. They are rich in proteins. So here are some recipes from the Traditional Andhra Kitchen....

Please adjust the quantity of chillies according to your taste. We in Andhra eat it very spicy. I have given you the reduced quantity. Still it can be spicy.

1. Pigeon Pea Chutney (तुवर दाल की चटनी- కంది పచ్చడి)

Pigeon Pea or Red Gram is known as Tuar Dal (तुवर दाल  ) in Hindi and Kandi Pappu( కంది పప్పు )  in Telugu. It is an important pulse crop in India and especially in Indian Vegetarian Kitchens this is most widely used. In South India this is consumed almost daily in one form or the other as this is tasty and nutritious. Its outer cover or husk is red in colour.

The de-husked, split and cleaned lentil is pale yellow in colour. We use this for making the chutney.

Roasted lentil.

This is the chutney which is one of the popular dishes of Andhra.

Ingredients:

Pigeon Pea:   150 gms

Red chillies(dried): 4-5

Cumin seeds: 2tsp

Garlic pods: 3-4 optional

Salt:  To taste

Jaggery (grated): 1 tsp
Coriander greens(chopped finely): 1Tbsp

Method:

• Roast the lentil, till it turns light brown in colour and gives off nice smell. Add red chillies and roast for a  minute or two.
• You can roast it in 1 tbsp of Ghee (clarified butter) for more taste.
• Cool it and along with all other ingredients and a little water, grind it to a very thick paste. Garnish with Coriander greens.
• Serve with steamed/boiled rice and ghee. Make it more liquidy by adding more water to serve with rotis or chapattis. This keeps only for a day, unless refrigerated. Anyway it is best to eat it fresh.

Keep watching for other recipes in this section....