Moong Dal Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Moong Dal Chutney Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’re anything like me, you love a good chutney. It’s the perfect accompaniment to idli, dosa, vada… honestly, I’ve been known to eat it with a spoon straight from the fridge! Today, I’m sharing my go-to recipe for Moong Dal Chutney – a South Indian classic that’s packed with flavour and surprisingly easy to make. I first made this when I was trying to recreate the flavours of my favourite South Indian restaurant, and I’ve been perfecting it ever since.

Why You’ll Love This Recipe

This Moong Dal Chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to add a spicy, savoury kick to your breakfast, lunch, or even dinner. Plus, it’s ready in under 15 minutes! It’s a little different from your typical coconut chutney, offering a lovely nutty flavour from the moong dal.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 0.5 cup (approx. 100g) moong dal
• 0.25 cup (approx. 30g) grated coconut
• 5 red chillies (adjust to your spice preference!)
• 2 garlic flakes
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Type and Quality

I prefer using split yellow moong dal (pesalapappu) for this recipe. It cooks quickly and gives the chutney a beautiful texture. Make sure your dal is fresh – older dal can sometimes be a little bitter.

Red Chillies: Heat Level and Varieties

The number of red chillies you use will determine the heat level. I usually use a mix of Byadagi chillies (for colour and mild heat) and Guntur chillies (for a good kick!). Feel free to experiment with different varieties to find your perfect spice level.

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a really unique flavour – a bit pungent, a bit savoury. It’s fantastic for digestion too! A little goes a long way, so don’t overdo it.

Coconut: Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. But if you’re short on time, unsweetened desiccated coconut works perfectly well. Just remember to hydrate it with a tablespoon or two of warm water if it’s very dry.

Garlic Flakes: Regional Preferences

Garlic is a must for me, but some families prefer to omit it. Feel free to adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Dal: Heat a pan over medium heat. Add the moong dal, red chillies, and asafoetida. Dry roast for about 5-7 minutes, stirring constantly, until the dal turns a deep golden colour. Once the dal starts browning, reduce the heat to low to prevent burning.
2. Add Garlic: During the last 30 seconds of roasting, toss in the garlic flakes. This releases their aroma and adds a lovely flavour to the chutney.
3. Cool Completely: This is important! Let the roasted mixture cool down completely before grinding. This prevents the chutney from becoming sticky.
4. Blend it Up: Combine the cooled mixture, grated coconut, and salt in a blender. Pulse a few times to get a coarse powder.
5. Add Water Gradually: Now, slowly add water, a tablespoon at a time, and blend until you reach a thick, textured chutney consistency. You want it to be spreadable, but not too runny.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney extra special:

Roasting the Dal for Perfect Flavor

Don’t rush the roasting process! Roasting the dal properly is key to developing that delicious nutty flavour. Keep stirring to prevent burning – burnt dal will make the chutney bitter.

Achieving the Right Chutney Consistency

Start with a little water and add more gradually. You can always add more water, but you can’t take it away!

Balancing Spice Levels

Taste as you go! Add more red chillies if you like it spicier, or a little extra coconut if you want to tone down the heat.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment: For a mild chutney, use only 2-3 red chillies. For a hot chutney, add 6-7 or even more!
• Festival Adaptations: This chutney is often made during Ganesh Chaturthi and served with modak.
• My Family’s Twist: My aunt always adds a tiny piece of tamarind for a bit of tanginess – it’s delicious!

Serving Suggestions

Moong Dal Chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vegetable sticks.
• Spread on sandwiches or wraps.
• As a side dish with rice and dal.

Storage Instructions

You can store leftover Moong Dal Chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a splash of water and stir before serving.

FAQs

Got questions? I’ve got answers!

What is the best way to serve Moong Dal Chutney?

With hot idli or dosa is the traditional way, but honestly, it’s good with almost anything!

Can I make this chutney ahead of time? How long will it last?

Yes, you can! It will last for 3-4 days in the fridge.

What can I substitute for asafoetida (hing)?

If you can’t find asafoetida, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can be a very rough substitute.

Can I use a food processor instead of a blender?

Yes, a food processor will work, but you might need to scrape down the sides more often.

Is this chutney suitable for people with nut allergies (considering coconut)?

Unfortunately, no. Coconut is a key ingredient. You could potentially try substituting with sunflower seeds, but the flavour will be quite different.

How can I adjust the chutney’s thickness?

Add more water for a thinner consistency, or more grated coconut for a thicker one.

What are the health benefits of Moong Dal Chutney?

Moong dal is a great source of protein and fibre. Red chillies are rich in Vitamin C, and asafoetida aids digestion. It’s a healthy and delicious way to start your day!

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all.