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.
