Dal Pudina Chutney Recipe
Lentil Fresh Mint Chutney
You are going to love this dal pudina chutney if you like mint / pudina.
You know that mint or pudina as it is known in Indian languages, is good for digestion.
The color and flavor of fresh pudina is irresistible.
This dal pudina chutney is a good accompaniment for chapatti, poori, dosa, uttapam, idli etc.
You can make it and use it for 2-3 days. Just keep it in the fridge.
How to make dal pudina chutney - Lentil mint chutney
List of Ingredients and quantity for making about 1 cup chutney
Chana dal (split Bengal gram dal - chickpeas)- 2 tbsp
Urad dal (split white lentil)- 1 tbsp
Fresh Mint - pudina leaves - 1 cup
Green chilies - 3-4 according to taste
Ginger - a small piece
Fresh Garlic (optional) – 2-3 pieces
Salt - 1 tsp or according to taste
Tamarind - a little piece
Gud - ( jaggary) ½ tsp
1 tsp oilIngredients for seasoning
1 tsp oil
Rai (Mustard seeds) 1/2 tsp
Jeera (Cumin seeds ) 1/2 tsp
Hing (asafoetida) 1/4 tsp
Water as needed
Step by step cooking instructions
Heat oil in a pan and add chana dal.
Stir and roast for a minute on low fire.
Add urad dal and continue roasting.
When dals turn slightly brown, take off fire. Cool .
Add mint / pudina leaves, green chilies, ginger, garlic, tamarind, gud (jaggery) , salt.
Grind together in your mixer/ blender.
Add a little water and grind again. Do not make a very fine paste.
To make tempering
Heat 1 tsp oil.
Add mustard seeds, cumin seeds, hing.
When mustard seeds stop spluttering, take off fire.
Add to chutney. Mix well.
Serve with chapatti, dosa, paratha, plain rice, poori etc.
What variations can you make with this recipe?
Add 1 chopped onion if you wish. Add it at the end of frying the dals. Fry onion till it becomes transparent.
Add more green or red chilies to make it more spicy.
Add 1/2 tsp coriander seeds along with dals for roasting.
Why do you or your family like this recipe?
This is yummy.