5 from 1 vote

Chana dal chutney is made from roasted chana dal, peanuts, mustard oil, and other aromatic spices. The steps to make chana dal chutney at home are quite easy as you will find while going through my recipe.

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KEY TAKEAWAYS

Chana dal chutney is a unique condiment that displays a perfect combination of texture and flavor.
Serve the chutney with idli, dosa, uttapam, roti, paratha, chaat, sandwiches, wraps, and rice dishes.

Store the chutney in an airtight glass container in your fridge. This will extend its shelf life.
Chana dal tastes nutty, spicy, savory, and tangy with a slight earthy undertone.
Urad dal chutney may offer a similar taste as chana dal chutney.

I got this chutney recipe from the receptionist at the hospital where I had taken my younger son to see a doctor for a fever. It was late afternoon and she was having her lunch behind the counter. The place was full of the smell of her food. Intrigued, I asked what it was and how it was made.

She kindly told me the recipe. I made it that weekend. My husband said it felt very good, and my sons said it was “nurse’s chutney.” Now, it is our recovery food. That moment reminded me that those who help others all day often recharge with food that heals gently—without fuss, but with quiet nourishment.

How to Cook Chana Dal Chutney? (Step by Step Guide with Images)

Step 1: Take 1 cup of split chickpea lentils (chana dal) in a bowl, add water, and wash them nicely rubbing them thoroughly with your finger. Wash it a couple of times so that the chana dal is absolutely clean.

(Pro tip: It is important to wash them nicely as that will contribute to the taste and flavor of the chutney).

Step 2: Now you will need to fry the split chickpea lentils. Take a wok or a frying pan, heat it on your gas stove, and put 1 tsp of mustard oil in it.

(Pro tip: You may use any other type of oil, even white oil for frying the split chickpea lentils. However, using mustard oil will enhance the taste and flavor of the chutney).

Step 3: Now, put 1 cup of washed split chickpea lentils in the wok.

Step 4: Stir them for about 3 to 4 minutes to fry them nicely on a high flame.

Step 5: Check it and make sure that it is dry and fried nicely.

Step 6: Fry them a bit more if needed and look for a slight change in color.

(Pro tip: Make sure that the color of the split chickpeas does not change much. Turn the flame of your gas stove off when you notice a slight change in color so that it does not get fried excessively).

Step 7: Now transfer the fried split chickpeas into a bowl.

Step 8: Now pour ½ glass of water into the bowl.

Step 9: Stir to make sure every piece is soaked nicely in water. Cover the bowl and let it sit for about 5 minutes.

Step 10: Now, check the split chickpeas which should be swollen by now.

Step 11: Now, take a clean grinder.

Step 12: Transfer the split chickpeas into the grinder from the bowl along with a little bit of water in which it was soaked.

(Pro tip: Do not mind the leftover water. Keep it aside so that you can use it later on if you want to alter the consistency of the chutney).

Step 13: Now add 10 garlic cloves to the content in the grinder.

Step 14: Then add 3 pieces of dry red chilies. You can tear them in half.

Step 15: Now add about 1 tsp of regular salt to the split chickpeas and other contents in the grinder.

Step 16: Finally, add 3 tbsp of roasted peanuts into the grinder. This will give the chutney a very nice texture and taste.

Step 17: Now, grind the content into a fine paste.

Step 18: Check the consistency of the chutney.

(Pro tip: At this point, if you feel that the chutney is too thick, you may add a few spoons of water you kept aside earlier to the chutney to liquefy it).

Step 19: When you are satisfied with the consistency of the chutney, transfer it from the grinder into a bowl.

Step 20: Now for tempering the chutney, take a tadka pan and heat it on a high flame on your gas stove. Put 2 tbsp of white oil in it.

(Pro tip: You may use any type of white oil, even coconut oil for tempering the chutney).

Step 21: When the oil is hot, put 2 pieces of dry red chilies in it.

Step 22: Then add 1 tsp of mustard seeds.

(Pro tip: The mustard will start to crackle immediately and sprinkle hot oil as a result. So, be very careful with it).

Step 23: Finally, add about 10 pieces of fresh curry leaves in it.

Step 24: Stir the contents a bit.

Step 25: When the contents reduce and the color of the fresh green curry leaves changes, you may turn the flame of your gas stove off at this stage.

(Pro tip: Frying the contents a bit more will enhance the taste and flavor of the chana dal chutney. Since I prefer a bit of burnt taste, I continued to fry them a bit more).

Step 26: Finally, when it is ready, add the tadka to the chana dal chutney you kept in the bowl.