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Tuvar Dal Chutney

20 Jul

Tuvar Dal Chutney.

For toor dal chutney, tuvar dal is roasted till aromatic. It is then ground into paste along with spices and tamarind. Finally oil is tempered with spices and added to the chutney. Serve tuvar dal chutney with steamed rice and dollop of ghee or with idli, dosa etc.
Makes: around 4 Servings of Tuvar Dal Chutney.


Toor Dal 1/2 Cup
Whole Dried Red Chillies 1 – 2
Tamarind 2 inch Piece
Garlic 2 Cloves
Cumin seeds big Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and lightly mash garlic cloves.
Soak tamarind in few tablespoons of water water.
Dry roast toor gram on low heat on a heavy bottomed pan until golden brown or until aromatic.

Heat a tsp of oil in same pan, add halved dried red chillies and saute for a minute or two.
Stir in cumin seeds and remove from heat.
Once cool enough to handle, grind roasted toor dal, cumin seeds and red chilies together into powder.

Add sufficient amount of water and tamarind extract and grind the toor dal mixture into paste.
Remove the toor dal chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry till garlic is golden brown, remove from heat and add to above toor dal chutney bowl.
Serve tuvar dal chutney with steamed rice and dollop of ghee or with idli, dosa etc.
Notes: Make sure toor dal is roasted well.

Suggestions: Adjust the spice with red chilies. If tuvar dal is not roasted well, put it back on heat and roast till done.
Variations: Check other variations with toor dal here.
Other Names: Tuvar Dal Chutney.