Friday, November 15, 2013

Toor Dal / Togari Bele Chutney


Split Pigeon Peas/Toor Dal/Togari Bele - 1/2 cup
Coconut, grated - 1 cup
Dry Red Chilli - 7 (adjust according to taste)
Tamarind Extract - 1 tbsp
Vegetable Oil - 1/2 tsp
Salt to taste

For Seasoning:

Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - 8
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 2 tsps


  1. Dry roast toor dal, on medium flame, until the color changes. Take care not to burn dal.
  2. Hear 1/2 tsp oil in a pan.
  3. Roast dry red chillis.
  4. Coarsely blend together, roasted dal, dry red chillis, tamarind extract and salt adding 2-3 tbsps water.
  5. Transfer chutney into a serving bowl.
  6. Heat oil in a pan.
  7. Add black gram, mustard seeds, cumin seeds, red chilli pieces and curry leaves.
  8. When mustard seeds start crackling, add asafoetida powder. 
  9. Add the seasoning to the chutney. Mix well.
  10. Serve with hot steamed rice and ghee.


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