Daal Chutney (without coconut)
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| Prepration Time & Cook Time |
Prepration Time: 5 minutes
Cook Time: None |
| Ingredients |
- Five tablespoons channa dal (chikpea)
- Three tablespoons urad dal
- Tamarind (ball size of a small lemon)
- Seven to eight kashmiri chillies
- One tsp salt or to taste.
- For the vaghaar:
- Quarter tsp oil (preferably Safola)
- Half tsp mustard seeds
- Quarter tsp hing
- Few leaves of kadipatta
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| Methods |
- Dry roast channa dal and urad dal separately till light brown.
- Roast red chillies for a few seconds.
- Boil tamarind in a little water so that you can extract maximum juice from it. Cool it.
- Now mix all the ingredients except those of vaghaar and grind to a paste.
- For the vaghaar:
- Heat oil and add mustard seeds.
- When the splutter, put off the gas and add hing and kadipatta. Stir for a minute.
- Add this to the chutney and mix well.
- Note: Good for those who are not permitted consumption of coconut.
|
| Skill Level |
| Easy |
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