Authentic Tomato Chana Dal Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chana Dal Chutney Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you live for a good chutney. Especially one that perfectly complements a crispy dosa or fluffy idli. This Tomato Chana Dal Chutney is a staple in my house – it’s quick, flavorful, and always a crowd-pleaser. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to add a burst of flavor to your South Indian breakfasts. Plus, it comes together in under 20 minutes! It’s the perfect balance of tangy, spicy, and savory – and honestly, once you try it, you’ll be making it again and again.

Ingredients

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

• 2 medium tomatoes
• 1 big onion
• 2 tsp chana dal (split chickpeas)
• 3-5 red chillies (adjust to your spice preference!)
• A pinch of asafoetida (hing)
• 1 tbsp grated coconut (optional, but adds a lovely sweetness)
• 1 tbsp cooking oil (plus 2 tsp for tempering)
• Salt, to taste
• Water, as needed
• ½ tsp mustard seeds and urad dal (split black lentils)
• A few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your chutney turns out just right:

• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavor that’s essential to South Indian cooking. A little goes a long way, so just a pinch is perfect. It also aids digestion – bonus!
• Chana Dal: Roasting the chana dal is crucial. It brings out a nutty flavor and gives the chutney a nice texture. We’ll get into the roasting details in the instructions.
• Spice Levels: Traditionally, this chutney has a good kick! But feel free to adjust the number of red chilies to suit your taste. Some families in Tamil Nadu use Byadagi chillies for color and mild heat, while others prefer spicier varieties.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 tsp of oil in a pan. Add the chana dal and red chillies. Roast them until the dal turns a lovely golden brown. This usually takes about 3-5 minutes. Keep an eye on it – you don’t want it to burn! Once roasted, remove and set aside.
2. In the same pan, add another 1 tbsp of oil. Sauté chopped onions until they turn golden brown and softened. Then, add the chopped tomatoes and cook until they become soft and mushy. Let this mixture cool down completely.
3. Now for the grinding! Coarsely grind the roasted chana dal mixture. Add the sautéed onions and tomatoes, along with the grated coconut (if using) and salt. Grind everything into a smooth paste, adding water little by little as needed to reach your desired consistency.
4. Time for the tempering! Heat 2 tsp of oil in a separate small pan. Add the mustard seeds and urad dal. Once the mustard seeds start to splutter, add the curry leaves.
5. Pour this fragrant tempering over the chutney and give it a good mix. And that’s it! Your Tomato Chana Dal Chutney is ready.

Expert Tips

• Cooling is Key: Letting the tomato-onion mixture cool before grinding prevents splattering and ensures a smoother chutney.
• Water Control: Add water gradually while grinding. You can always add more, but you can’t take it away!
• Fresh Curry Leaves: Fresh curry leaves make all the difference in the tempering. They release a wonderful aroma.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil if you’re super strict.
• Spice Level Adjustments: My friend, Priya, loves her chutney fiery. She adds a few green chillies along with the red ones.
• Serving with Different South Indian Breakfasts: While amazing with idli and dosa, this chutney also pairs beautifully with vada, uttapam, and even pongal.
• Festival Adaptations – Makar Sankranti: My family loves to make a slightly sweeter version of this chutney during Makar Sankranti, adding a touch of jaggery to the mix.

Serving Suggestions

Serve this chutney immediately with your favorite South Indian breakfast. A drizzle of gingelly (sesame) oil on top is a traditional touch that adds extra flavor. It’s also fantastic as a side with lunch!

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly, so just add a splash of water and mix well before serving.

FAQs

Let’s answer some common questions:

• What is the best way to roast the Chana Dal for this chutney? Roast it on medium heat, stirring constantly, until it turns golden brown and fragrant. Burnt dal will make the chutney bitter.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.
• What is the purpose of adding asafoetida/hing? Asafoetida adds a unique savory flavor and aids digestion. It’s a key ingredient in many South Indian dishes.
• Can I use a food processor instead of a grinder? Yes, a food processor will work, but you might need to scrape down the sides more often and add a bit more water to get a smooth consistency.
• What is the best type of oil to use for tempering? Traditionally, groundnut oil is used, but any neutral-flavored oil like sunflower or vegetable oil will work well.
• Can I adjust the number of red chilies to control the spice level? Absolutely! Start with fewer chillies and add more to taste.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!