Authentic Toor Dal & Tamarind Chutney Recipe – South Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Toor Dal & Tamarind Chutney Recipe – South Indian Spice Blend

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The aroma of toasted dals and tangy tamarind… pure comfort. This Toor Dal & Tamarind Chutney is a staple in South Indian homes, and for good reason. It’s a flavour bomb – spicy, tangy, and utterly addictive. You’ll find it served with everything from idlis and dosas to vada and even rice. I’m so excited to share this authentic recipe with you!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s surprisingly easy to make. It comes together in under 30 minutes, and requires minimal ingredients. Plus, it’s a fantastic way to add a burst of flavour to your meals. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 2 tbsp Toor Dal (Split Pigeon Peas)
• 2 tbsp Chana Dal (Split Bengal Gram)
• 1 tbsp Urad Dal (Split Black Gram)
• 1 tsp Mustard Seeds
• 0.5 tsp Asafoetida powder (Hing)
• 2 Dried Red Chillies
• 3 Green Chillies
• 3 medium Onions (finely chopped)
• 2 tbsp Chopped coriander leaves
• 1 Gooseberry size tamarind (seedless)
• Salt to taste
• Sunflower Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Toor Dal (Split Pigeon Peas) – Regional Variations & Benefits

Toor dal is a powerhouse of protein and fibre. It’s commonly used in South Indian sambars and dals. You can find it easily in any Indian grocery store. (Approx. 50g)

Chana Dal (Split Bengal Gram) – Nutritional Value

Chana dal adds a lovely nutty flavour and a slightly thicker texture to the chutney. It’s also a good source of iron and folate. (Approx. 40g)

Urad Dal (Split Black Gram) – Flavor Profile

Urad dal brings a unique earthy flavour to the mix. Don’t skip it – it really balances the other flavours! (Approx. 20g)

Mustard Seeds – Tempering & Aroma

These tiny seeds pack a punch! When tempered in oil, they release a wonderful aroma that’s so characteristic of South Indian cooking. (Approx. 5g)

Asafoetida (Hing) – Digestive Properties & Usage

A little hing goes a long way! It adds a savoury depth and is known for its digestive properties. If you’re new to hing, start with a smaller amount. (Approx. 2.5g)

Dried Red Chillies – Spice Level & Types

I use Byadagi chillies for colour and mild heat, but you can adjust the type based on your spice preference. (Approx. 5-10g)

Green Chillies – Freshness & Heat

Green chillies add a lovely freshness and a kick of heat. Adjust the quantity depending on how spicy you like things. (Approx. 15-20g)

Tamarind – Sourness & Regional Differences

Tamarind is the star when it comes to that signature tangy flavour. I prefer using seedless tamarind for convenience. (Approx. 10-15g)

Sunflower Oil – Alternatives & Flavor Impact

Sunflower oil is neutral in flavour, but you can also use groundnut oil or sesame oil for a slightly different taste. (Approx. 2-3 tbsp)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tbsp of oil in a pan over medium heat. Add the toor dal, chana dal, urad dal, mustard seeds, asafoetida, dried red chillies, and green chillies.
2. Fry these ingredients, stirring constantly, until the dals turn golden brown and wonderfully aromatic. This usually takes about 5-7 minutes. Be careful not to burn them!
3. Remove the pan from the heat and let the fried dal mixture cool slightly.
4. In the same pan, add a little more oil if needed. Sauté the finely chopped onions until they turn a beautiful golden brown. This will take another 5-7 minutes.
5. Now, for the magic! Combine the fried dal mixture, sautéed onions, coriander leaves, tamarind, and salt in a blender.
6. Grind everything to a smooth paste, adding minimal water only if required. You want a thick, spreadable consistency.

Expert Tips

• Don’t overcrowd the pan when frying the dals. Fry in batches if necessary.
• Soaking the tamarind in warm water for 10 minutes before grinding will help it blend more easily.
• Taste and adjust the salt and chilli levels to your liking.

Variations

• My friend Priya adds a small piece of ginger to the chutney for an extra zing.
• For a smokier flavour, you can roast the red chillies over an open flame before grinding.
• My family loves adding a teaspoon of jaggery to balance the sourness.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this chutney is completely gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Reduce the number of green chillies to 1 or 2, and remove the seeds.
• Hot: Add more green chillies, or use hotter varieties of dried red chillies.

Festival Adaptations (Ugadi, Pongal)

This chutney is a traditional part of Ugadi and Pongal feasts in South India. It’s often served as part of the bevu-bella (neem-jaggery) combination, symbolizing the balance of life’s flavours.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With idli, dosa, and vada
• As a spread for sandwiches
• Mixed with rice
• As a dipping sauce for vegetable pakoras

Storage Instructions

• Store the chutney in an airtight container in the refrigerator.
• It will stay fresh for up to 5-7 days.

FAQs

What is the shelf life of this chutney?

Properly stored in the refrigerator, it lasts 5-7 days.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after a day or two, as the flavours meld together.

What can I serve this chutney with?

Idli, dosa, vada, rice, or even as a dip for pakoras!

Can I use a different type of oil?

Yes, groundnut or sesame oil work well too.

How can I adjust the consistency of the chutney?

Add a little water to thin it out, or more dal to thicken it.

Is asafoetida (hing) essential for this recipe?

While not essential, it adds a unique flavour and aids digestion. If you don’t have it, you can omit it.

What is the best way to store leftover tamarind pulp?

Store it in an airtight container in the freezer. It will keep for several months.