Ingredients for Coconut Lentil Chutney
- Coconut
- Bengal Gram Dal
- Green Chilies
- Water
- Vegetable Oil
- 1/2 teaspoon mustard seeds
- Urad Dal
- 5-7 curry leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Lentil Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Lentil Chutney
- Heat 1/2 teaspoon oil in a small frying pan. Add 1/2 cup cooked chickpeas and fry until lightly browned. Set aside to cool.
- In a blender, combine the cooled chickpeas, 1/2 cup grated fresh coconut, 2-3 green chilies (adjust to taste), and 1/2 teaspoon salt.
- Blend, slowly adding water until you reach a ketchup-like consistency.
- Heat the remaining 1/2 teaspoon oil in the same frying pan. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon split black gram (urad dal).
- Once the mustard seeds begin to sputter, add a few curry leaves (about 5-7).
- Pour the tempering (mustard seeds, urad dal, and curry leaves) into the blended coconut mixture. Mix well.
- Serve immediately with your favorite idlis or dosas! Enjoy!
- For extra flavor, consider adding a pinch of asafoetida (hing).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
2g
Carbs
5g